Tampa Bay Shrimp Kabobs

Shrimp are marinated in a blended mixture of ginger root, garlic, cumin, jalapeno, yogurt & lime juice, then skewered and grilled for a main course or appetizer.

Ingredients:

• 2 cloves garlic, cut up
• 1 2-inch piece fresh ginger, peeled and cut up
• 1 or 2 fresh jalapeno peppers, seeded and cut up
• 1 cup nonfat plain yogurt
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 3 tablespoons fresh lime juice
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 1/2 lbs. shrimp, peeled and deveined
• Lemon or lime wedges

Directions:

In a food processor or blender, combine all ingredients except shrimp and citrus wedges. Process until well blended. Transfer to a non-reactive bowl; add shrimp and toss to coat evenly. Cover and marinate in the refrigerator about 1 hour. Meanwhile, soak wooden skewers in water; prepare grill. Drain skewers; remove shrimp from marinade and thread onto skewers. Place on an oiled grill rack and grill 2 minutes. Turn shrimp and grill until done, about 2 minutes more. Sprinkle lightly with paprika and serve immediately with lime or lemon wedges.

Number of Servings: 6 or 10

Notes from the Cook: Use medium shrimp for appetizers or larger shrimp for a main dish. I like to use 2 skewers, held parallel, then thread shrimp onto both skewers, holding shrimp flat. Parallel skewers make turning the shrimp easier.