Shrimp With Chili Paste

Directions

1. 1
   In a blender or food processor, whirl lemon juice, oil, onion, cilantro, garlic, ginger, and chilies until smooth.
2. 2
   Mix 1/3 cup chili mixture with yogurt.
3. 3
   In a bowl, mix the remaining chili mixture with shrimp and let stand at least 10 or up to 30 minutes, then thread shrimp onto metal skewers.
4. 4
   Prepare barbecue for direct heat.
5. 5
   If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.
6. 6
   If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.
7. 7
   When grill is hot (you can hold your hand at grill level only 2 to 3 seconds) lay skewered shrimp on it. Turn to cook shrimp evenly until they are opaque but still moist-looking in thickest part (cut to test), 5 to 8 minutes
8. 8
   Push shrimp off skewers and serve with yogurt sauce and salt to taste.