Shrimps are marinated in a yoghurt based marination known as tandoori masala and grilled or baked till crisp golden. Serve these spicy shrimps with mint chutney. Recipe adapted from Tandoori prawns recipe

Supplies

8 - 10 shrimps
1/4 cup thick yoghurt
1 teaspoon ginger garlic paste
1 teaspoon red chilli powder
1/2 teaspoon red chilly paste
1/2 teaspoon cumin powder
1/3 teaspoon garam masala
1 teaspoon lemon juice
1/3 teaspoon salt or as per taste
2 teaspoon cooking oil

Step 1: Clean the Shrimpe

Remove the head and legs by pressing out with your fingers. If required remove the tails as well.

Step 2: Devein the Shrims

Using a small knife make a slit along the middle of the back of the shrimp to expose the black colour vein. Wash them under running water and remove the vein.

Step 3: Make First Marination

Pat the shrimps dry using a kitchen paper. Mix with lemon juice, salt and chilli powder. Keep them marinated for 10 minutes.

Step 4: Second Marination

In a mixing bowl, mix yoghurt with ginger garlic paste, red chilly paste, red chilli powder, cumin powder, garam masala, lemon juice and salt. Whisk everything together to make tandoori masala. Mix the first marinated shrimps with this marination and keep refrigerated for 4 to 5 hours or overnight.

Step 5: Making the Tandoori Shrimps

If using wooden sticks then soak them in water for 30 minutes. Preheat the oven at 240°c for 15 minutes and line a baking tray with aluminum foil. Place a rack over it.
Bring the marinated shrimps and thread into the sticks or iron shewer one by one. Keep a minimum gap in between them.

Step 6: Baking the Shrimps

Place the baking tray inside the oven and bake them for 30 minutes or till crisp golden and fully done. Remove the baking after 7 minutes and brush some butter over them and place inside the oven. You can BBQ or grill them over charcoal tandoor.
Garnish them in a plate and serve hot with cilantro mint chutney( green chutney).