Ingredients2 tsp RawSpiceBar’s Tandoori Masala
1/2 c. lemon juice
1 tbsp finely chopped garlic
2 tsp finely chopped ginger
16 jumbo prawns, shelled and deveined
1/2 c. plain yogurt
1/4 c. heavy cream
1/4 c. finely chopped red onion
1 tbsp crushed garlic
1 tsp finely chopped ginger
1 tbsp lemon juice
4 metal or wooden skewers, soaked
Directions1. Whisk together the lemon juice, garlic, and ginger. Sprinkle with tandoori masala. Place shrimp in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
2. Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.