Marinated Grilled Shrimp (Tandoori Jhinga)

 


Ingredients

Garam Masaala

  • 1
    tablespoon cumin seed
  • 1
    teaspoon cardamom seeds, (removed from pods)
  • 1/2
    teaspoon whole cloves
  • 1/2
    teaspoon black peppercorns
  • 2
    dried bay leaves
  • 2
    three-inch cinnamon sticks, broken

Shrimp

  • 1
    lb uncooked extra-large shrimp, peeled (tails left on), deveined
  • 1/4
    cup plain regular or fat-free yogurt
  • 2
    tablespoons lime juice (1 lime)
  • 1
    tablespoon finely chopped fresh cilantro
  • 2
    medium cloves garlic, finely chopped
  • 1
    teaspoon ground cumin
  • 1
    teaspoon Bishop's weed (ajwain)

  • Steps

1 Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to a bowl; cool 3 to 5 minutes.

    2 Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.

      3 In medium bowl, mix 1 teaspoon of the garam masaala and all remaining shrimp ingredients in medium bowl. Cover and refrigerate 30 to 60 minutes to blend flavors but no longer than 24 hours.

      4 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread 4 shrimp on each of four 10-inch bamboo or metal skewers, leaving space between each shrimp. Cover and grill over high heat 3 to 5 minutes, turning once, until shrimp are pink and firm.

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