Tandoori-grilled shrimp skewers
Plain lowfat Greek yogurt
⅓ cup(s), or plain non fat Greek yogurt
Fresh lemon juice
1 pound(s), large, peeled and deveined
Olive oil cooking spray
2 tbsp(s), fresh, chopped
- Combine yogurt, salt, lemon juice, oil, curry powder, cumin, coriander, garlic and ginger in a large bowl; add shrimp and toss to coat. Marinate for 15 minutes at room temperature or covered, up to 2 hours in refrigerator.
- Divide shrimp among 4 metal or wooden skewers (if using wooden skewers, make sure to soak them for 20 minutes before use).
- Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Grill skewers until shrimp are cooked through (opaque) and slightly firm, flipping once, about 2 to 4 minutes per side. Serve garnished with cilantro.