Tandoori Shrimp

Recipe is from the Celebrate Chicago cookbook, Junior League of Chicago. Love the aroma and flavor of garam masala - this sounds like a great grilling recipe. Prep time does not include marinating time in refrigerator.

• Ready In: 37 mins
• Serves: 8

Ingredients

• 1 1⁄2 teaspoons cumin seeds
• 3 1⁄2 lbs  large raw shrimp, peeled and deveined
• 1⁄4 cup  fresh green chili, finely chopped (sounds like alot to me, use less if you don't want as much heat)
• 1⁄4-1⁄2 cup plain nonfat yogurt
• 1  tablespoon fresh lemon juice
• 2  teaspoons fresh lemon juice
• 1  teaspoon  ground red pepper (this is Indian red pepper and it is extremely hot, reduce amount if you don't want as much heat)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon garam masala
• 4  large garlic cloves, chopped
•  hot cooked basmati rice (or rice of your choice)

Directions

1. Cook cumin seeds in a small skillet over medium-high heat 3 minutes or until seeds are lightly toasted; remove from heat, and let cool. Peel shrimp, and devein, if desired. Cut a slit almost through back of each shrimp. Place shrimp in a large heavy duty, zip-top plastic bag. Combine cumin seeds, chilies, yogurt, lemon juice, red pepper, salt, pepper, garam masala and garlic; pour over shrimp. Seal bag securely, and shake until shrimp are well coated. Marinate in refrigerator 4 hours, turning bag occasionally.
2. Remove shrimp from marinade, discarding marinade. Thread shrimp onto 16 (12-inch) skewers. Grill, covered, over medium-hot coals (350-400 degrees) 2 minutes on each side or until shrimp turn pink. Serve immediately over rice.