tandoori shrimp
INGREDIENTS
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
PREPARATION
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.