Source: dLife

This Indian shrimp recipe is excellent for a summertime barbeque!

Servings

2 large garlic cloves , sliced
1 piece ginger root, fresh, 2" knob , peeled
2 tbsp fresh lime juice
0.25 tsp ground turmeric
2 tsp ground cumin
0.25 tsp kosher salt (optional)
0.25 tsp ground red pepper (cayenne) (more if you like spice)
8 oz plain nonfat yogurt
1 lb large raw shrimp , peeled and deveined
1 pinch paprika
1 cooking spray
1 cup lime wedges for decoration

1 In a food processor fitted with a metal blade, or a blender, mix the garlic, ginger, lime juice, turmeric, cumin, salt, red pepper flakes, and yogurt. Blend well and place in a large glass bowl until ready to use.
2 One hour prior to grilling, place the shrimp into the yogurt marinade.
3 Soak wooden skewers in warm water to prevent burning. Place the shrimp on the skewers.
4 Sprinkle the top of shrimp with paprika and grill, 4 to 6 inches from source of heat, on a rack that you have lightly coated with cooking spray for one minute.
5 Carefully turn, sprinkle with paprika and grill until shrimp are cooked through, another 2 to 3 minutes.
6 Place shrimp on platter with fresh lime wedges and serve immediately.

This recipe goes wonderfully with fresh vegetables and naan, an Indian flatbread that can be found in the international foods section of most major grocery stores or at an Indian/Pakastani grocery.