2 lb (size u-10) shrimp (tail on)
1 tsp ginger/garlic paste
1 tsp turmeric powder
1 tsp cayenne pepper
1 tsp coriander
1 tsp cilantro powder
½ fl.oz (20 ml) lemon juice
½ cup yogurt
1 tbsp chickpea flour
Salt – to taste
Combine shrimp and marinade ingredients in bowl until shrimp are evenly covered with spices. Refrigerate for 2 hours.
Heat the Hōmdoor tandoor oven to 500-550˚ F.
Skewer shrimp onto the rods, leaving ½ inch space in between. Insert in the Hōmdoor tandoor oven and let cook for about 7-8 minutes or until shrimps are pink and charred.
Keywords: tandoor shrimp, Chef Hemant Mathur