Shrimp In A Tandoori Marinade - cooking recipe

Ingredients

4 lbs shrimp, shelled and deveined
Marinade
16 ounces plain yogurt
6 tablespoons fresh lemon juice
1 1/4 teaspoons cayenne pepper
1 1/4 teaspoons black pepper
1 1/4 teaspoons turmeric
1 1/4 teaspoons curry powder
4 teaspoons paprika
1/2 teaspoon salt
2 teaspoons garlic, finely minced
2 teaspoons gingerroot, minced

Preparation

Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them) and lay on a jelly roll sheet or any pan that will hold them in one layer.
Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely.
Slip into a plastic bag and refrigerate for at least 6 hours.
Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 minutes; turn and continue cooking 3 minutes more until done.
Serve immediately with lemon wedges.