These tandoori shrimp get a marinade of a traditional Indian mixture of spices and yogurt. The yogurt holds the seasonings in place which results in a thin crust on the shrimp as it cooks. Chef Ravi
2tbspsgrated fresh gingeror 1 tablespoon of dry ginger
2-3tbspsfresh cilantrominced
1to tasteSecolari Black Truffle Sea Salt
1to tasteblack pepper
2limescut in wedges
Instructions
Pat the shrimp dry and set aside on paper towels to dry completely. You may need to change the paper towel a few times until the shrimp are dry.
Combine remaining ingredients in a bowl. Mix well.
Place shrimp in bowl with yogurt mixture; mix well until shrimp are well coated. Refrigerate for one hour. If using an outdoor grill, soak the wooden skewers first.
Preheat grill to medium- high heat. Thread shrimp onto skewers. Grill for about 2 to 3 minutes per side or until done. Shrimp is done when the color has changed from a glossy gray color to a pink color. Shrimp should also be slightly golden.