Grilling marinated shrimp in their shells keeps them moist and tender. The marinade permeates through lightly, not overpowering their delicate flavor. It is best to allow them to marinate overnight for the flavours to develop fully. They make great appetizers right off the grill while you are waiting for the other stuff to come off!
1 lb (13 count) Jumbo unpeeled raw shrimp, deveined
2 cloves garlic
1 inch piece ginger
2 tbsp each: plain Greek style yogurt, lemon juice, olive oil
Salt to taste
1 tsp each: garam masala, ground coriander, ground cumin, dried fenugreek leaves
¼ tsp each: cayenne pepper, paprika, saffron strands
Lemon halves for squeezing
Rinse and pat shrimp dry. Place in a deep mixing bowl.
Combine all remaining ingredients except lemon halves, in mini blender until smooth. Pour over shrimp in bowl. Toss well to coat. Cover and refrigerate overnight.
Preheat barbecue grill to medium high heat. Place shrimp on grill, discarding leftover marinade in bowl. Grill shrimp until pink and cooked through, about 4 min per side.
Serve with a squeeze of fresh lemon juice