Serves: 4
Total Calories: 308

1 1/2 pounds shrimp, jumbo, peeled and deveined
3 tablespoons ginger, coarsely chopped, fresh
6 cloves garlic, sliced
1 teaspoon salt, or more to taste
2 tablespoons lemon juice, fresh, or more to taste
2/3 cup cream, heavy, or plain whole-milk yogurt
1 egg, large
3 tablespoons flour, chickpea (optional)
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric, ground
1/2 teaspoon cumin, ground
1/2 teaspoon Quick Garam Masala (see recipe under "Rub It In") or a commercial blend
1/2 teaspoon white pepper, freshly ground
2 to 3 tablespoons butter, melted, salted, for brushing
lemon wedges, for serving

1. Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

2. Combine the ginger, garlic, and 1 teaspoon salt in a mortar and pound to a paste with the pestle, then work in the 2 tablespoons lemon juice and 2 tablespoons of the cream or process the ingredients, all at once, to a smooth paste in a blender or spice mill.

3. Transfer the ginger-garlic paste to a large nonreactive bowl and whisk in the remaining cream, egg, chickpea flour (if using), cayenne, turmeric, cumin, garam masala, and white pepper. Taste for seasoning, adding lemon juice or salt as necessary the mixture should be highly seasoned. Add the shrimp and toss to cook. Cover and let marinate, in the refrigerator, for 2 hours.

4. Preheat the grill to high. Remove the shrimp from the bowl and thread onto the skewers.

5. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the melted butter once or twice as they cook. Using a fork, slide the shrimp off the skewers onto serving plates or a platter and serve immediately with lemon wedges.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 308
Calories from Fat: 183

More Recipes from the The Barbecue Bible Cookbook:
Bahamian Grilled Conch
Balinese Prawn Sates / Sate' Udang
Emeril Lagasse's New Orleans-Style Barbecued Shrimp
Fernando's Grilled Cuttlefish With Macanese "Salsa"
Flaming Prawn
Grilled Clams With Colombo Butter
Grilled Mussels / Eclade
Grilled Octopus / Khtapothi Sti Skhara
Grilled Shrimp With Taratoor
Grilled Soft-Shell Crabs With Spicy Tartar Sauce
Grilled Spiny Lobster With Basil Butter
Grilled Squid Durban
Guadeloupen Grilled "Crayfish" With Curry Beurre Blanc
Gulf Coast Shrimp
Honey Sesame Shrimp "On The Barbie"
Latin Quarter Shrimp Kebabs
Morton Bay "Bugs" With Ginger-Mint Butter
Oysters With Horseradish Cream
Penganese Grilled Shrimp With Painfully Hot Salsa
Plantation Shrimp
Prawns With Ketjap Butter
Salt and Pepper Grilled Shrimp
Scallop Kebabs With Pancetta, Lemon and Basil
Shrimp With Bahian Peanut Sauce
South African Grilled Rock Lobster
Spiny Lobster With Creole Sauce
Tandoori Prawns