Tandoori Prawns

• 6 garlic cloves, sliced
• 3 tablespoons coarsely chopped fresh ginger
• 1/2 teaspoon salt
• 2 tablespoons fresh lemon juice
• 2/3 cup whole-milk yogurt
• 1 large egg, lightly beaten
• 1/4 cup chickpea flour or whole wheat flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon freshly ground white pepper
• 1 1/2 pounds jumbo shrimps, shelled and deveined
• 3 tablespoons salted butter, melted
• Lemon wedges, for serving

1. In a mortar, pound the garlic, ginger and salt to a paste; alternatively, puree in a mini-processor.
2. Add the lemon juice and 2 tablespoons of the yogurt.
3. Transfer the mixture to a large bowl.
4. Whisk in the remaining yogurt along with the egg, chickpea flour, cayenne, turmeric, cumin, garam masala and white pepper.
5. Stir in the shrimp and marinate for 2 hours.
6. Light a grill.
7. Thread the shrimp onto skewers.
8. To suspend the shrimp 2 to 3 inches above the grill, place rocks or bunched-up foil on either end of the grill.
9. When the fire is hot, rest the skewers on the rocks and cover the grill.
10. Cook for about 5 minutes, or until the marinade has formed a firm, crusty coating on the bottom of the shrimp.
11. Baste the shrimp with the butter and turn the skewers.
12. Cover and grill the shrimp until just cooked through, about 4 minutes longer.
13. Transfer the shrimp to plates and serve at once, with lemon wedges.

garlic, fresh ginger, salt, lemon juice, wholemilk yogurt, egg, chickpea flour, cayenne pepper, turmeric, ground cumin, garam masala, freshly ground white pepper, jumbo shrimps, butter, lemon wedges

Taken from www.foodandwine.com/recipes/tandoori-prawns (may not work)