Ingredients

Tandoori Grilled Shrimp

1 cup plain low-fat yogurt
1 tablespoon minced ginger
1 tablespoon sweet Hungarian paprika, toasted
2 teaspoons minced garlic
2 teaspoons ground cumin, toasted
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon ground cardamom
1 medium jalapeno chile, minced
2 tablespoons chopped cilantro leaves
2 tablespoons lemon juice
1 pound jumbo shrimp, peeled with tail on, about 16 shrimp
Warm Curry Potato Salad (recipe follows)
Warm Curry Potato Salad
1 pound new potatoes, cut into lengthwise wedges
3 tablespoons olive oil
1 teaspoon salt
1/2 medium sweet red pepper, julienned
1/2 medium sweet yellow pepper, julienned
1/2 medium onion, julienned
1 teaspoon minced garlic
1 teaspoon curry powder
2 plum tomatoes, cut into lengthwise wedges
2 teaspoons minced ginger
1/2 teaspoon hot Hungarian paprika
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice

Method

Combine yogurt, ginger, paprika, garlic, cumin, coriander, salt,cardamom, jalapeno, cilantro and lemon juice in mixing bowl.
Add Shrimp, coat thoroughly and refrigerate 2 to 4 hours.
To serve, grill shrimp over medium-hot fire, turning once, about 5 minutes total.
Divide Warm Curry Potato Salad among 4 warm dinner plates.
Garnish each with 4 shrimp.
Serve hot or very warm.

Serves :  4 appetizer servings.

For Warm Potato Salad

Put potatoes on non-stick baking sheet.
Toss with 1 tablespoon oil and 1/2 teaspoon salt.
Bake at 400 degrees until golden brown and just tender, about 20 minutes, turning potatoes once midway.
Remove from oven.
Set aside. Can be done few hours ahead and kept at room temperature.
Heat remaining 2 tablespoons oil in 12-inch heavy skillet over medium-high heat until smoking hot.
Add red and yellow peppers sand onion.
Cook until tender, about 3 minutes, stirring often.
Add garlic, curry powder, tomatoes, ginger, paprika, cayenne, lemon juice and remaining 1/2 teaspoon salt.
Cook until hot, about 2 minutes. 
Can be made ahead to this point and kept at room temperature.
When ready to serve, gently reheat pepper mixture if made ahead.
Add roasted potatoes, gently tossing. 

Serves : 4 servings.


Orginal source of the recipe - http://www.ammas.com