Ingredients
2 lbs Jumbo shrimp
2 tbsp chilly powder
2 Cloves
1 Cinnamon Stick
12 Peppercorns
2 tbsp. Tomato Ketchup
4 tbsp. yoghurt
½ tsp. Turmeric powder
Salt to taste
2 tbsp. Vinegar
Oil for stir frying
For garnish - chopped corainder; sour cream and lime slices
Preparation
Peel and devein shrimp. Leave tails on. In a blender puree the rest of the ingredients. Marinate the shrimp in this puree and refrigerate 1- 3 hours. Put on bamboo skewers and grill (preferably on a charcoal grill).
Before serving drizzle sour cream from a piping bag and garnish with cilantro and lime wedges.
