Tandoori Grilled Shrimp Skewers

I'm not a fan of Indian cuisine, though I have eaten and enjoyed Tandoori chicken. When I saw this recipe in a recent Weight Watchers magazine, I decided to give it a try.

Serves 4
1/3 cup non-fat Greek yogurt
1 1/2 tsp Kosher salt
1 1/2 tsp lemon juice
1 1/2 tsp olive oil
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp granulated garlic
1/2 tsp ground ginger
1lb uncooked large shrimp, peeled and deveined
OPTIONAL - 2 tbs chopped fresh cilantro

Combine yogurt, salt, lemon juice, olive oil, curry, cumin, coriander, garlic, and ginger in a medium bowl. Add shrimp and toss to coat. Marinate 15 minutes at room temperature, or up to 2 hours in the refrigerator (covered).

Divide shrimp among 4 metal or wooden skewers. Coat a grill pan or grill with cooking spray. Preheat to medium high heat. Grill skewers until shrimp are cooked through (opaque) and slightly firm, flipping once (2-4 minutes per side). Garnish with cilantro, if desired. (5 WW points or 157 cal per serving)
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TASTE NOTES
This marinade would be equally good on scallops or chicken. The spices combine for a wonderful flavor. My only change for next time would be to eliminate the cilantro and to serve with lemon wedges. The preparation time is under 10 minutes making this a great weeknight dinner.