Ingredients
1 1/2 cups plain yogurt
1 2-inch piece of fresh ginger, peeled and grated
1 large clove garlic, peeled and finely chopped
4 tablespoons fresh lemon juice
2 teaspoons tandoori masala
1 teaspoon turmeric
3/4 teaspoon chili powder
3/4 teaspoon curry powder
1/2 teaspoon salt
2 tablespoons corn oil
4 dozen jumbo shrimp, peeled and deveined, tails left on
Black sesame seeds, for garnish
Preparation
Combine all ingredients except shrimp and sesame seeds and mix well. Stir in shrimp and refrigerate for 2 to 3 hours.
Remove shrimp from marinade. Heat a pan over medium-high hat; cook shrimp in a single layer for 4 minutes on each side, or until cooked through.
Sprinkle with sesame seeds and serve.
