1/2 cup lemon juice
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
16 jumbo shrimp, shelled and de-veined
1/2 cup plain yogurt
1/4 cup coconut milk
1/4 cup finely chopped red onion
1 tablespoon crushed garlic
1 teaspoon finely chopped ginger
1 tablespoon lemon juice
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
1/2 teaspoon garam masala
1/2 teaspoon white pepper
4 metal or wooden skewers (soak wooden skewers)
Shrimp: Whisk together the lemon juice, garlic, and ginger.
Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
Marinade: Mix together all ingredients. Place shrimp back in the baking dish and cover with the marinade. Refrigerate for 1 hour.
Thread four shrimp on a skewer and grill for 3 to 4 minutes on each side.
Serve with rice and an Asian cucumber salad.