Tandoori Shrimp

• 2 pounds jumbo or large shrimp
• 1 tablespoon minced garlic
• 1 tablespoon grated or crushed fresh ginger
• 3 to 6 fresh hot green chilies, minced
• 3 tablespoons lemon juice
• 2 teaspoons horseradish
• 1 teaspoon mustard powder
• 1/2 teaspoon carom (ajwain) seeds, crushed, or substitute 1 teaspoon dried thyme
• 2 teaspoons yellow food coloring (optional)
• Olive oil for basting
• 2 medium-sized onions, peeled and cut into 1-inch pieces
• Lemon slices and fresh coriander sprigs for garnish

1. Shell and devein the shrimp, leaving the tail part on.
2. Rinse the shrimp and pat them dry on towels.
3. Combine all the ingredients of the marinade in a large ceramic bowl.
4. Add the shrimp and toss well.
5. Marinate at room temperature for 30 minutes or refrigerate overnight.
6. Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level.
7. Scatter presoaked grapevine cuttings over the coals.
8. Lightly brush the racks with oil.
9. Thread the shrimp alternating with the onions on long thin metal skewers.
10. Brush the shrimp with oil.
11. Place the skewers on the rack.
12. Barbecue, turning them two or three times, until the shrimp are opaque (about six minutes).
13. Slide the shrimp along with the onions off the skewers onto a heated platter.
14. Garnish with lemon slices and coriander sprigs.

jumbo, garlic, fresh ginger, green chilies, lemon juice, horseradish, mustard powder, thyme, yellow food coloring, olive oil, onions, lemon slices

Taken from cooking.nytimes.com/recipes/8628 (may not work)