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Tandoori Shrimp




  • 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)
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  1. Shrimp: Whisk together the lemon juice, garlic, and ginger.
  2. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
  3. Marinade: Mix together all ingredients. Place shrimp back in the baking dish and cover with the marinade. Refrigerate for 1 hour.
  4. Thread four shrimp on a skewer and grill for 3 to 4 minutes on each side.
  5. Serve with rice and an Asian cucumber salad.

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