Ingredients
1 1/2 cups plain yogurt
1 piece (2 inches) fresh ginger, peeled and grated
1 large garlic clove, grated
1/4 cup fresh lemon juice, (about 2 lemons)
2 teaspoons tandoori-masala seasoning
1 teaspoon turmeric
3/4 teaspoon chili powder
3/4 teaspoon curry powder
1/2 teaspoon coarse salt
2 tablespoons corn or vegetable oil
48 jumbo shrimp, peeled and deveined, tails left intact
Black sesame seeds, for garnish
Preparation
Whisk together all ingredients except shrimp and sesame seeds in a large nonreactive bowl. Add shrimp; stir to coat. Cover; refrigerate, and let marinate, tossing shrimp occasionally, 2 to 3 hours.
Heat a large skillet over medium-high heat until hot. Cook shrimp in batches (do not crowd skillet), turning once, until pink and cooked through, about 4 minutes per side. Transfer to a plate. Repeat with remaining shrimp. Discard marinade. Sprinkle shrimp with sesame seeds.
