Grilled Tandoori Shrimp with almond mint pesto
2 cups-greek yogurt
12-garlic cloves, minced
4 teaspoons-garam masala
2 teaspoons of cracked black pepper
2 teaspoons of cumin
4 teaspoons-ginger, minced
2 teaspoons-tumeric
40-medium sized shrimp, shelled and deveined
salt
red chile powder
lime wedges
For shrimp:
In a bowl mix together the first seven ingredients.
Add the shrimp to the bowl and let marinade for at least 12 hours in the fridge.
Heat your grill up and sprinkle with a little salt and grill till they are cooked through, about a minute on each side or pink around the edges.
Pull the shrimp off the grill and sprinkle with a little chile powder and a splash of lime juice.
For pesto:
1 cup mint
1 cup cilantro
½ cup basil
¼ cup slivered almonds, toasted
¼ cup shredded coconut
1 jalapeño, seeded
1 tablespoon, white wine vinegar
1 cup EVOO
salt and pepper, to taste
combine everything in the blender.




