Tandoori Shrimp - cooking recipe

Ingredients

Marinade
1/2 cup low-fat plain yogurt
2 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
1 tablespoon tomato paste
1 tablespoon harissa (or hot sauce of your choice)
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon garam masala (see note)
salt
Shrimp
1 1/2 lbs peeled large shrimp
8 wooden skewers, soaked in the water for 30 minutes

Preparation

Marinade: In a bowl, combine all the ingredients. Season with salt. Set aside.
Thread the shrimp onto the skewers and place in the marinade. Coat thoroughly.
Preheat the grill, setting the burners on high or preheat a ridged nonstick skillet.
Remove the skewers from the marinade and cook for about 2 minutes on each side.
Serve the shrimp with basmati rice and raita.
Tips: Garam masala is a spice mixture from the northern region of India that enhances most vegetable, fish, and meat dishes. You can find garam masala in specialty grocery stores, but you can make a homemade version. In a large skillet over high heat, pan-fry for 1 minute 5 ml (1 teaspoon) of green cardamom seeds (small grains), 5 ml (1 teaspoon) of cumin seeds, 5 ml (1 teaspoon) of coriander seeds, 5 ml (1 teaspoon) of black peppercorns, 5 ml (1 teaspoon) of whole cloves, 1 cinnamon stick and 1 ml (1/4 teaspoon) of ground nutmeg. Let cool, then grind the spices together very finely.