Tandoori Grilled Shrimp
makes 4 servings
2 large cloves garlic, sliced
1 1/2-inch (1.25 cm) piece ginger, peeled and sliced
juice of 1 lime
1/4 teaspoon (1.25 ml) ground turmeric
2 teaspoons (10 ml) ground cumin
1/4 teaspoon (1.25 ml) kosher salt (optional)
1/4 to 1/2 teaspoon (1.25 to 2.5 ml) crushed dried red pepper flakes
8 ounces (240 g) nonfat plain yogurt
1 pound (480 g) large shrimp, peeled and deveined
paprika for garnish
vegetable cooking spray
fresh lime wedges for garnish
In a food processor fitted with a metal blade, or a blender, combine the garlic, ginger, lime juice, turmeric, cumin, salt, red pepper flakes, and yogurt. Blend well and place in a glass bowl until ready to use.
One hour before grilling, place the shrimp into the yogurt marinade.
Soak wooden skewers in warm water to prevent burning. Place the shrimp on the skewers. 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. Carefully turn, sprinkle with paprika and grill until shrimp are cooked through, another 2 to 3 minutes.
Place shrimp on platter with fresh lime wedges and serve immediately.
Per serving: 110 calories (9% calories from fat), 18 g protein, 1 g total fat (0.2 g saturated fat), 6 g carbohydrates, 0 dietary fiber, 136 mg cholesterol, 200 mg sodium
Diabetic exchanges: 2 1/2 very lean protein, 1/2 carbohydrate (skim milk)