Tandoori Shrimp

Directions

1. 1
   If youre using whole cumin, toast the seeds in a dry frying pan over medium heat, shaking the pan, until fragrant and lightly browned, 2 to 3 minutes.
2. 2
   Grind 2 teaspoons of the cumin seeds to a powder in a coffee grinder or mortar and pestle and set aside.
3. 3
   Stir together the ginger, garlic, flour, ground cumin, pepper, Garam Masala, and turmeric in a bowl large enough to hold the shrimp.
4. 4
   Stir in the lemon juice and then the yogurt, a bit at a time, stirring until smooth after each addition.
5. 5
   Add the shrimp and toss to coat with the marinade.
6. 6
   Refrigerate, covered, for at least 2 hours; overnight is fine.
7. 7
   Preheat the oven to 550F, or as near that temperature as you can get it.
8. 8
   Put the shrimp in a single layer on a rack in a foil-lined baking pan, sprinkle with salt, and roast 10 minutes.
9. 9
   Remove from the oven and let rest 15 minutes, then brush with the melted butter and roast another 10 minutes, until cooked through.
10. 10
    Arrange the shrimp on a platter, sprinkle with the reserved toasted cumin seeds and squeeze the lemon juice over all.
11. 11
    Serve hot.