Tandoori Shrimp

• 1 12 teaspoons cumin seeds
• 3 12 lbs large raw shrimp, peeled and deveined
• 14 cup fresh green chili, finely chopped (sounds like alot to me, use less if you don't want as much heat)
• 14-12 cup plain nonfat yogurt
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh lemon juice
• 1 teaspoon ground red pepper (this is Indian red pepper and it is extremely hot, reduce amount if you don't want as much heat)
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon garam masala
• 4 large garlic cloves, chopped
• hot cooked basmati rice (or rice of your choice)

1. Cook cumin seeds in a small skillet over medium-high heat 3 minutes or until seeds are lightly toasted; remove from heat, and let cool.
2. Peel shrimp, and devein, if desired.
3. Cut a slit almost through back of each shrimp.
4. Place shrimp in a large heavy duty, zip-top plastic bag.
5. Combine cumin seeds, chilies, yogurt, lemon juice, red pepper, salt, pepper, garam masala and garlic; pour over shrimp.
6. Seal bag securely, and shake until shrimp are well coated.
7. Marinate in refrigerator 4 hours, turning bag occasionally.
8. Remove shrimp from marinade, discarding marinade.
9. Thread shrimp onto 16 (12-inch) skewers.
10. Grill, covered, over medium-hot coals (350-400 degrees) 2 minutes on each side or until shrimp turn pink.
11. Serve immediately over rice.

cumin seeds, shrimp, green chili, nonfat yogurt, lemon juice, lemon juice, ground red pepper, salt, pepper, garam masala, garlic, basmati rice

Taken from www.food.com/recipe/tandoori-shrimp-469708 (may not work)