Shrimp In A Tandoori Marinade

• 4 lbs shrimp, shelled and deveined
• Marinade
• 16 ounces plain yogurt
• 6 tablespoons fresh lemon juice
• 1 1/4 teaspoons cayenne pepper
• 1 1/4 teaspoons black pepper
• 1 1/4 teaspoons turmeric
• 1 1/4 teaspoons curry powder
• 4 teaspoons paprika
• 1/2 teaspoon salt
• 2 teaspoons garlic, finely minced
• 2 teaspoons gingerroot, minced

1. Thread shrimp on 8 10-inch skewers (if using wooden, they might not be as long so you may have to make more; soak wooden skewers in cold water for 30 minutes before threading shrimp onto them) and lay on a jelly roll sheet or any pan that will hold them in one layer.
2. Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely.
3. Slip into a plastic bag and refrigerate for at least 6 hours.
4. Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 minutes; turn and continue cooking 3 minutes more until done.
5. Serve immediately with lemon wedges.

shrimp, marinade, yogurt, lemon juice, cayenne pepper, black pepper, turmeric, curry powder, paprika, salt, garlic, gingerroot

Taken from www.food.com/recipe/shrimp-in-a-tandoori-marinade-17607 (may not work)