Marinated Grilled Shrimp (Tandoori Jhinga)

 

1

tablespoon cumin seed

1

teaspoon cardamom seeds, (removed from pods)

1/2

teaspoon whole cloves

1/2

teaspoon black peppercorns

2

dried bay leaves

2

three-inch cinnamon sticks, broken

1

lb uncooked extra-large shrimp, peeled (tails left on), deveined

1/4

cup plain regular or fat-free yogurt

2

tablespoons lime juice (1 lime)

1

tablespoon finely chopped fresh cilantro

2

medium cloves garlic, finely chopped

1

teaspoon ground cumin

1

teaspoon Bishop's weed (ajwain)

• 1 Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to a bowl; cool 3 to 5 minutes.
• 2 Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
• 3 In medium bowl, mix 1 teaspoon of the garam masaala and all remaining shrimp ingredients in medium bowl. Cover and refrigerate 30 to 60 minutes to blend flavors but no longer than 24 hours.
• 4 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Thread 4 shrimp on each of four 10-inch bamboo or metal skewers, leaving space between each shrimp. Cover and grill over high heat 3 to 5 minutes, turning once, until shrimp are pink and firm.