Tandoori Prawns 

3 tablespoons minced fresh ginger

3 tablespoons minced garlic

3 tablespoons all-purpose flour or chickpea flour

1 teaspoon cumin or carom seeds

1 teaspoon ground white pepper

1 teaspoon garam masala

½ teaspoon turmeric

½ cup lemon juice

2 cups plain yogurt, drained over a bowl in a cheesecloth-lined strainer or a coffee filter for at least 2 hours

12 “colossal” shrimp (about 2 pounds) shelled

1 teaspoon cumin seeds

Salt

3 tablespoons butter, melted

1 lemon, cut in half

For the marinade, stir together the ginger, garlic, all-purpose or chickpea flour, cumin or carom seeds, white pepper, garam masala, and turmeric in a bowl large enough to hold the shrimp.  Stir in the lemon juice and then the yogurt, ¼ cup at a time, stirring until smooth after each addition. 

Add the shrimp and toss to coat with the marinade.  Refrigerate for at least 2 hours.  Toast the cumin in a dry frying pan over medium heat, stirring, until fragrant and lightly browned, 2 to 3 minutes.  Grind to a powder and set aside.

Preheat the oven to 550°F., or heat the grill.  If using the oven, put the shrimp in a single layer on a rack in a foil-lined baking pan, sprinkle with salt, and roast 10 minutes; remove from the oven and let rest  15 minutes, then brush with the melted butter and roast another 10 minutes.  If grilling, grill 3 minutes each side; let rest 15 minutes off the grill, then brush with the butter and grill 10 more minutes.  Arrange the shrimp on a platter, sprinkle with the reserved toasted cumin, and squeeze the lemon over.