Tandoori Shrimp


2 lbs. fresh large shrimp, shelled and deveined
3 Cloves fresh garlic
3/4 cup yogurt
1/2 cup onion, finely chopped
1/2 tsp. ground coriander
1/4 tsp. ground cayenne
1/4 tsp. ground black pepper
1 tbs. tomato paste
1/2 cup melted butter
2 lemons, quartered
1/4 cup lemon juice
1-1 1/4 piece fresh ginger, scraped
2 tsp. oil
1 tsp. ground cumin
1/4 turmeric powder
1/4 tsp. ground cloves
1/2 tsp. salt
3-4 drops red food color
1/2 cup fresh green coriander, finely chopped


Use an electric blender mini-jar to grind up the ginger and garlic in the lemon juice. Pour into bowl and add the yogurt, oil, onion, cumin, coriander, turmeric, cyenne, cloves, black pepper, salt, tomato paste and food color. Mix well by hand - do not use electric blender or mixer.

Add the shrimp into the above marinade and mix to coat all pieces. Marinate for 8 hours, turning the shrimp over about 4 times. Place the coated shrimp in a well greased wire grill basket. Keep as much of the marinade coating on the shrimp as possible. Grill over hot coals for 15-20 minute, turning basket over frequently and basting with the melted butter. Transfer the shrimp to a warm platter, mix with the chopped coriander and squeeze fresh lemon juice to taste.

Serve the Tadoori Shrimp with a rice pilaf, plain yogurt, chopped tomatoes and a hot Indian pickle.

Serves 4.