Tandoori Shrimp

• 1 pound shrimp (shelled and devained)


• 1.5 cup of plain yogurt (fat free is fine)


• 3 T minced garlic


• 3 T minced ginger


• 3 chipotle peppers


• 2 t of leftover adobe sauce from chipotle peppers


• 2 T fresh lemon juice


• 1 T fresh lime juice


• 1/2 cup chopped fresh parsley


• 2 T cumin


• 1 T curry powder


• salt and black pepper to taste

1. Combine all ingredients in a ziplock bag. Toss to equally cover all shrimp. Marinade at least one hour

2. Line a cookie sheet with alumninum foil. Spray with cooking spray. Evenly distribute shrimp and marinade on cookie sheet. Bake about 20 minutes at 350 or until shrimp are pink and done.

3. Serve with naan and basmati rice.