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Ingredients

• Marinade & Shrimp
• 1/2 cup nonfat plain Greek yogurt
• 1/4 cup finely chopped fresh cilantro
• 2 teaspoons freshly grated lemon zest
• 3 tablespoons lemon juice
• 2 serrano chiles or small jalapeños, seeded and minced
• 2 tablespoons Hungarian paprika
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon ground fenugreek (see Notes) or turmeric
• Pinch of ground cloves
• Pinch of ground nutmeg
• 1 3/4 pounds peeled, deveined raw shrimp (16-20 count; see Notes)
• Cilantro Sauce
• 1 1/2-inch piece peeled fresh ginger
• 1 clove garlic
• 1 cup packed fresh cilantro leaves
• 2 scallions, trimmed and cut into 2-inch pieces
• 2 tablespoons chopped fresh mint
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3/4 cup nonfat plain Greek yogurt
• Kebabs
• 8 cups cubed ripe but firm cantaloupe (about 1 small melon; 1 1/2-inch cubes)
• Lemon wedges for serving

Description

South Indian Shrimp Kebabs With Cilantro Sauce - The Huffington Post

Kitchen Daily