Tandoori Shrimp Skewers

Step 1

Pat the shrimp dry by laying them on a paper towel and pressing gently for 10 seconds to remove excess moisture, which helps the spice paste stick better.

Step 2

Pour 0.5 cup yogurt into a medium bowl, then add 2 tablespoons tandoori spice blend and 1 tablespoon olive oil.

Step 3

Whisk the yogurt, spice blend, and oil together in the bowl until completely combined and no streaks of spice remain, about 30 seconds.

Step 4

Add the shrimp to the yogurt mixture and stir gently with a rubber spatula until every shrimp is coated evenly on all sides.

Step 5

Thread the shrimp onto metal skewers (or wooden skewers soaked in water for 20 minutes), leaving a small gap between each piece so heat circulates.

Step 6

Preheat a grill, grill pan, or cast iron skillet over medium-high heat until you see small wisps of smoke and the surface is hot enough that a drop of water sizzles and evaporates in 2 seconds, about 3 minutes.

Step 7

Place the skewers directly on the hot grill or pan, spacing them 2 inches apart so they cook evenly without touching.

Step 8

Cook without moving for 2 minutes, until the bottom of each shrimp turns opaque white and the spice coating darkens slightly.

Step 9

Flip the skewers using tongs and cook the other side for 2 minutes, until the shrimp is uniformly opaque throughout and firm when pressed gently with your finger.

Step 10

Transfer the skewers to a serving plate and squeeze the juice from one lemon half evenly over all the shrimp.