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Tandoori Shrimp w Yogurt Dipping Sauce




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




Shrimp:
1 tablespoon olive oil
1 tablespoon lemon juice
Zest of 1 lemon
2 cloves garlic, peeled and chopped
1 inch piece of ginger root, peeled and chopped fine
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 1/4 pounds shelled and cleaned large shrimp

Dipping Sauce:
1 cup plain low-fat yogurt
1 large cucumber, peeled and grated
2 teaspoons lemon juice
1/4 teaspoon salt
2 scallions, trimmed and chopped fine

Recipe



In a small bowl, mix together olive oil, lemon juice, lemon zest, garlic, ginger, curry powder, 1/4 teaspoon of the salt, cinnamon, allspice and cayenne pepper. Place the shrimp in a large resealable plastic bag; add the lemon marinade. Refrigerate for at least 30 minutes or up to several hours. Turn once.


In a medium-size bowl, mix together yogurt, cucumber, lemon juice and salt. Stir in scallions. Cover and refrigerate until ready to serve shrimp.


Heat a grill pan or broiler. Grill or broil the shrimp for 2 to 3 minutes on each side or until just cooked through. Remove to a plate. Season with the remaining 1/4 teaspoon salt.


Serve the shrimp warm or at room temperature with the yogurt dipping sauce.