Tandoori Shrimp

Total Time: 37 mins Preparation Time: 30 mins Cook Time: 7 mins

Ingredients

• Servings: 8
• 1 1/2 teaspoons cumin seeds
• 3 1/2 lbs large raw shrimp, peeled and deveined
• 1/4 cup fresh green chili, finely chopped (sounds like alot to me, use less if you don't want as much heat)
• 1/4-1/2 cup plain nonfat yogurt
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground red pepper (this is indian red pepper and it is extremely hot, reduce amount if you don't want as much heat)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garam masala
• 4 large garlic cloves, chopped
• hot cooked basmati rice (or rice of your choice)

Recipe

• 1 cook cumin seeds in a small skillet over medium-high heat 3 minutes or until seeds are lightly toasted; remove from heat, and let cool. peel shrimp, and devein, if desired. cut a slit almost through back of each shrimp. place shrimp in a large heavy duty, zip-top plastic bag. combine cumin seeds, chilies, yogurt, lemon juice, red pepper, salt, pepper, garam masala and garlic; pour over shrimp. seal bag securely, and shake until shrimp are well coated. marinate in refrigerator 4 hours, turning bag occasionally.
• 2 remove shrimp from marinade, discarding marinade. thread shrimp onto 16 (12-inch) skewers. grill, covered, over medium-hot coals (350-400 degrees) 2 minutes on each side or until shrimp turn pink. serve immediately over rice.