By Hetal Bulsara
Local food photographer and recipe developer, Hetal Bulsara was raised in Africa (Malawi) and spent 10 years in England, with cultural roots in West India (Gujarati). After traveling the world she developed a deep appreciation for diverse flavors, and her time in the kitchen fuels her to create innovative and delicious dishes.
Bursting with aromatic spices from the Tandoori Powder and succulent shrimp, this recipe is a
true delight for flavor lovers. To take it up a notch, the BBQ shrimp is accompanied with a
creamy cilantro and garlic dip that perfectly compliments the bold flavors of the tandoori
Yields: 3-4 servings
Duration: 45 Minutes
2 tablespoons ketchup
2 teaspoons vinegar
1 tablespoon crushed garlic
1 teaspoon crushed ginger
2 tablespoons Tandoori Masala
2 teaspoons salt
1 teaspoon Cayenne Pepper
13-15 shrimp (large works best, you can use more if you have smaller ones!)
Creamy cilantro and garlic dip
½ cup mayo
1 teaspoon crushed garlic
1 tablespoon fresh lemon juice
½ teaspoon salt
Soak wooden skewers in water for 30 minutes.
In a bowl, combine the first eight ingredients to create the marinade.
Add shrimp and turn with a spoon until they are completely coated with the marinade.
Allow the shrimp to marinate in the refrigerator for 30 minutes.
Thread the shrimp onto the soaked skewers.
Grill the shrimp on medium-high heat for approximately 4-5 minutes on each side.
To make the dip, thoroughly mix all the ingredients for the dip.
Serve the shrimp skewers hot and enjoy them alongside fries and salad.