Serves: 4
Total Calories: 275

2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
16 to 20 fresh or frozen (thawed) jumbo shrimp (11 to 15 per pound), shelled and deveined, with tails intact
1/2 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon coarsely ground black pepper, or to taste
1/2 teaspoon salt, or to taste
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
2 cups shredded lettuce, such as green or red leaf
lime wedges

1. Prepare the ginger-garlic paste. Then place the shrimp in a large non-reactive bowl. Add all the remaining ingredients (except the lettuce and lime wedges) and mix well, making sure all the shrimp are well-coated with the marinade. Cover with plastic wrap and marinate-in the refrigerator 1 to 4 hours.

2. Heat a nonstick skillet over medium high heat. Transfer the shrimp, one by one, to the skillet and cook, turning as needed, until pink and opaque, 6 to 8 minutes.

3. Line a platter with shredded lettuce, transfer the shrimp to the platter, and serve with lime wedges on the side.

VARIATION: Instead of pan-cooking, thread the shrimp on skewers and grill over medium-high (375°F to 400°F) heat until lightly charred and opaque, about 4 minutes.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 275
Calories from Fat: 30

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