| INGREDIENTS |
2 lbs jumbo shrimp, peeled [leave tails on] and
deveined 1/2 cup freshly squeezed lime or lemon juice
1 1/2 teaspoons Cajun Rub
1 cup plain [greek] yogurt
1/4 cup heavy cream, half and half, or milk
1/2 of a small onion,
coarsely chopped 3 cloves garlic
coarsely chopped 1 1″ piece of fresh ginger
peeled and coarsely chopped 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
a few drops of red and orange food coloring [optional]
4 tablespoons butter melted
thinly sliced red onions
lime wedges
sprigs of cilantro for serving
| DIRECTIONS |
Put the shrimp in a large resealable plastic bag.
Combine the lime juice and Cajun Rub.
Pour over the shrimp and refrigerate for 15 minutes.
In the meantime, combine the yogurt, cream, onion, garlic, ginger, chili powder, cumin, coriander, and turmeric in an blender jar and process until the mixture is fairly smooth.
Blend in a few drops of orange and red food coloring, if desired, to imitate the brilliant color of authentic tandoori.
Drain the lime juice mixture off the shrimp.
Add the yogurt marinade to the bag and marinate for 1 to 2 hours.
Remove the shrimp from the marinade and thread on thin metal or bamboo skewers.
Lay the shrimp skewers directly on the grill, turning once with tongs, for 3 to 4 minutes per side, or until the shrimp are firm and pink.
Brush them as they cook on both sides with the melted butter.
Garnish with grilled bread, lime wedges, and cilantro sprigs.
