For the shrimp
12 very large raw shrimp, shelled and veins removed
250g/9oz lactose free yogurt
1 tbsp garlic infused oil
4cm/1½in piece fresh ginger, peeled and finely chopped
1 red chili, finely chopped
2 tsp ground turmeric
½ tsp ground cardamom
1 tsp ground cumin
A delicious starter or light supper to really get the tastebuds going.
For the shrimp, place all the ingredients except the shrimp into a bowl and mix well to combine. Add the shrimp, mix gently then place in the fridge to marinate for at least four hours.
Meanwhile, remove the shrimp from the fridge, return to room temperature then thread onto wooden skewers.
Heat a griddle pan or indoor barbecue until very hot, add the shrimp and cook for 1-2 minutes on each side or until just cooked through.
Remove the skewers from the pan and rest for a couple of minutes.
To serve, take shrimp of the skewers and serve them with a salad and fresh lime wedges.
Recipe adapted from: Good Food