FISHERMAN'S DAUGHTER MASALA SHRIMP - AKASHA

2 Teaspoons chat masala (available in Indian markets)
1 teaspoon fenugreek powder
¼ Teaspoon turmeric
1/2 Teaspoon ground coriander
1 Teaspoon Kosher salt
1/2 Teaspoon red chili flakes
1/2 Teaspoon freshly ground black pepper
2 Cloves garlic, minced
2 Shallots, minced, about 1/4 cup
2 Tablespoons minced fresh ginger
1/4 Cup fresh lime juice
2 Tablespoons canola oil
1 Pound 16-20 count shrimp, peeled and cleaned
Yoghurt and store bought chutney (mango or tomato)
Canola oil spray or canola oil

In a medium bowl, combine the chat masala, fenugreek powder, turmeric, coriander, salt, red chili flakes pepper, garlic, shallots, ginger, lime juice and canola oil.

Add the shrimp, and leave to marinate in refrigerator for at least 30 minutes or up to two hours.

Heat a grill pan or electric grill and lightly coat with spray or oil. Grill shrimp a couple minutes on each side or until pink and just firm.  Don’t over cook. Serve with yoghurt and chutney.