(4 Servings)

¾ cup plain yogurt

1 tbsp finely chopped fresh ginger

1 tsp finely chopped garlic

1 tbsp lemon juice

1 ½ tsp sea salt

1 pinch ground black pepper or cayenne

1 tsp ground cumin

¼ tsp garam masala 1

¼ tsp ground turmeric

24 medium shrimps, shelled and deveined

3 tbsp ghee (clarified butter)

Chopped fresh coriander leaves

Lemon quarters

Place the yogurt in a bowl.  Whisk until smooth.  Add the ginger, garlic, lemon juice, salt, black pepper, cumin, garam masala and turmeric.   Stir.  Add the shrimps and stir well.  Marinate for 5 minutes.  Remove the shrimps from the marinade.  Place I a sieve to drain.  Reserve the marinade.

In a non-stick skillet, heat the ghee over medium-high heat.  Add the marinade.  Stir and fry for a few minutes.  Add the shrimps and stir.  Cook for 3 minutes, stirring gently, until the shrimps are done.  Remove from heat.  Garnish with fresh coriander leaves and lemon quarters.  Serve.