• 2 Pound jumbo shrimp

• 1/2 Cup fresh squeezed lime juice

• 1 1/2 Teaspoon Cajun Rub

• 1 Cup Yogurt, Plain

• 1/4 Cup heavy cream

• 1/2 onion, diced

• 3 Clove garlic, chopped

• 1 1" Piece of Ginger, peeled and coarsely chopped

• 2 Teaspoon chili powder

• 1 1/2 Teaspoon ground cumin

• 1 Teaspoon ground coriander

• 1/2 Teaspoon Turmeric

Steps

1

Place the shrimp in a large resealable plastic bag.

2

Combine the lime juice and Z Grill Cajun Rub. Pour over the shrimp and refrigerate for 15 minutes.

3

In the meantime, combine the yogurt, cream, onion, garlic, ginger, chili powder, cumin, coriander, and turmeric in a blender jar and process until the mixture is fairly smooth.

4

Blend in a few drops of orange and red food coloring, if desired, to imitate the brilliant color of authentic tandoori.

5

Drain the lime juice mixture off the shrimp. Add the yogurt marinade to the bag and marinate for 1 to 2 hours.

6

Remove the shrimp from the marinade and thread on thin metal or bamboo skewers.

7

When ready to cook, set the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.

8

Lay the shrimp skewers directly on the grill grate and grill, turning once with tongs, for 3 to 4 minutes per side, or until the shrimp are firm and pink.

9

Brush them as they cook on both sides with the melted butter.

10

Using the tines of a fork, slide the shrimp off the skewers onto a platter or serving plates. Garnish with thinly sliced red onions, lime wedges, and cilantro sprigs.