Ingredients
- ¾ cup plain lowfat yogurt
- ¼ cup chopped cilantro
- 2 Tbsp. olive oil
- 2 Tbsp. lime juice
- 4 tsp. finely minced fresh ginger
- 1 clove garlic, finely minced
- 2 tsp. curry powder
- 2 lbs. jumbo shrimp, peeled and deveined
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Instructions
- Combine the yogurt, cilantro, oil, lime juice, ginger, garlic, and curry powder in a small bowl and stir well.
- Toss the shrimp with the sauce. Cover and refrigerate for at least an hour.
- While shrimp marinates, soak 12 bamboo skewers in water and preheat grill to medium.
- Skewer shrimp and grill until shrimp turn opaque, turning once (3-5 minutes).
- Serve with lime wedges and cilantro leaves to garnish, if desired.