Tandoori shrimp skewers with lemon wedges and lettuce is the perfect appetizer for warm summer evenings. Marinated in a delicious sauce made of Greek yogurt, tandoori masala, lemon, ginger and garlic, this is a scrumptious recipe that will take your breath away!
400gramsor 0.88 lbs frozen raw shrimppeeled and deveined
4curly leaf lettuce
1lemoncut into wedges
1sprig cilantro leaveschopped
4wooden skewerssoaked in water for half an hour
Whisk together the marinade ingredients in a deep bowl and place the shrimp in it making sure to cover it completely with the marinade. Keep aside for 30 minutes.
Thread the shrimp on wooden skewers, shaking off the excess liquid.
Spray all over with cooking spray.
Grill the skewers over a hot grill for 4-5 minutes until the shrimp turn an opaque pink and become slightly charred on the surface. Turn over and grill on the other side too.
Alternatively, line a baking tray with aluminium foil and place the skewers over it. Heat the oven to 350 degrees and bake for 10 minutes. Then, broil for 4-5 minutes until cooked through and slightly charred. Turn over and do the same on the other side.
Garnish with chopped cilantro and serve hot over a bed of lettuce.
Instead of using my homemade tandoori masala, you can use a store-bought masala too. Everest is a good brand available quite easily in Indian stores.