helpful hints
Prepare marinade in a plastic ziploc bag to save cleanup and fridge space
Do not marinade shrimp more then one hour.  The yogurt and lemon juice will begin to change the texture of the shrimp.  

make ahead tips
Peel and devein shrimp up to 1 day in advance.  Cover well
Cook shrimp up to 1 day in advance.  Cover well

Spicy cool flavors.  Include on a cocktail party menu or as a first or main course.  You can also serve the shrimp alone on skewers as an appetizer

   Appetizers Recipe Index

Barbecued Tandoori Shrimp Salad
Serves 6-8 as an appetizer or 4-6 as a first course 

1cup whole-milk or low-fat plain yogrut
1/4 cup fresh lemon juice
6 cardamom pods, crushed  OR 1/2 teaspoon ground cardamom
2 tablespoons grated fresh ginger
2 tablespoons crushed garlic
1 teaspoon ground turmeric
2 teaspoons paprika
1/4 teaspoon ground cayenne pepper
Salt to taste

1 1/2 pounds raw medium shrimp, peeled and deveined
6-8 cups mixed salad greens of choice
Lemon wedges

In a large non-metallic bowl, combine all the ingredients except shrimp.  Mix well.  Add shrimp and toss to coat with the marinade.  Cover and marinade in the refrigerator for 1 hour.

Prepare a grill or broiler.  Grill or broil the shrimp until cooked through and lightly charred, 2-3 minutes per side, brushing once with the marinade. 

Place salad greens in a serving platter or on individual plates.  Arrange shrimp atop greens and serve with lemon wedges.