Marinade: In a bowl, combine all the ingredients. Season with salt. Set aside.
Thread the shrimp onto the skewers and place in the marinade. Coat thoroughly.
Preheat the grill, setting the burners on high or preheat a ridged nonstick skillet.
Remove the skewers from the marinade and cook for about 2 minutes on each side.
Serve the shrimp with basmati rice and raita.
Tips: Garam masala is a spice mixture from the northern region of India that enhances most vegetable, fish, and meat dishes. You can find garam masala in specialty grocery stores, but you can make a homemade version. In a large skillet over high heat, pan-fry for 1 minute 5 ml (1 teaspoon) of green cardamom seeds (small grains), 5 ml (1 teaspoon) of cumin seeds, 5 ml (1 teaspoon) of coriander seeds, 5 ml (1 teaspoon) of black peppercorns, 5 ml (1 teaspoon) of whole cloves, 1 cinnamon stick and 1 ml (1/4 teaspoon) of ground nutmeg. Let cool, then grind the spices together very finely.