SHRIMP WITH CILANTRO-YOGURT SAUCE

FOR THE YOGURT SAUCE:
1/2 to 1 cup plain yogurt
Handful fresh cilantro leaves (from about 1/2 small bunch)
2 to 3 cloves garlic, peeled and smashed
1/2-inch piece fresh ginger root, peeled and coarsely chopped
1/2 to 1 jalapeño chili pepper, seeded and coarsely chopped
Juice from about 1/2 lime
Salt to taste
FOR THE SEAFOOD:
About 1 1/2 pounds medium or large shrimp, shelled and deveined
Olive oil
Salt and freshly ground black pepper to taste
Lime wedges
Skewers

TO PREPARE YOGURT SAUCE:
Place 1/2 cup of the yogurt with the cilantro, garlic, ginger, chili pepper, lime juice and salt to taste in a food processor or blender and pulse until smooth. Taste and adjust the ingredients accordingly. If a milder sauce is desired, add the remaining yogurt and stir or blend to combine. Cover and refrigerate for up to 2 to 3 days.

TO PREPARE THE SHRIMP:
Pat the shrimp dry. Place in a bowl, drizzle lightly with oil, season with salt and pepper to taste, and toss to coat.

Heat a grill, grill pan or broiler.

Skewer the shrimp, making sure to thread each one twice (first pass the skewer through the body near the tail; then bend the shrimp and pass the skewer through the shrimp again near the head).

Grill or broil the shrimp, turning as necessary, just until pink and cooked through, 2 to 3 minutes per side, depending on the size.

Squeeze the limes over the shrimp and serve with cilantro-yogurt sauce on the side.

Servings: 4
Source: Happy Days With the Naked Chef by Jamie Oliver