Tandoori Shrimp

Ingredients

Shrimp

1 pound, peeled and deveined

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Tandoori masala

2 tablespoons

Paprika

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Turmeric

1/2 teaspoon

Salt

1 teaspoon

Vegetable oil

2 tablespoons (for brushing the grill)

Lemon wedges

for serving

Fresh cilantro

for garnish

Instructions

1. In a large bowl, combine Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, cumin, coriander, turmeric, and salt. Mix well to create a smooth marinade.
2. Add the peeled and deveined shrimp to the marinade and toss gently to ensure they are fully coated. Cover and refrigerate for at least 1 hour for the flavors to meld.
3. Preheat your grill to medium-high heat, around 375°F (190°C).
4. While the grill is heating, thread the marinated shrimp onto skewers, leaving a little space between each shrimp for even cooking.
5. Brush the grill grates with vegetable oil to prevent sticking.
6. Place the shrimp skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp are opaque and slightly charred.
7. Once cooked, remove the shrimp from the skewers and arrange on a serving platter. Garnish with fresh cilantro.
8. Serve immediately with lemon wedges on the side for an extra burst of flavor.