1 Cup nonfat plain yogurt
2 jalapeno chiles (leave seeds in for extra heat), chopped
3 tablesoons fresh lemon juice
2 large cloves garlic, chopped
2-inch piece of peeled fresh ginger, sliced thinly across the grain
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1 1/2 pounds large shrimp, shelled and deveined
1 tablespoon sweet paprika
lime or lemon wedges
Place the yogurt, jalapenos, lemon juice, garlic, ginger, cumin, salt, and turmeric in the container of a food processor and pulse to combine. Place the shrimp in a large nonaluminum container. Add the marinade and toss to coat. Marinate in the refrigerator for 1 hour.
Soak bamboo skewers in water for 30 minutes.
Preheat the broiler or prepare a charcoal or gas grill. Thread the shrimp on two parallel bamboo skewers for easy turning. Broil or grill until pink and firm, turning once, about 2 minutes per side. Sprinkle with paprika and serve with lime wedges.
VARIATION: If your budget is tight, fish cubes can be substituted. The fragrant but spicy yogurt marinade is also excellent for boneless chicken breasts, cut into cubes and skewered. While chicken can marinate for 4 to 5 hours, fish and shrimp only need 1 to 2 hours, as the yogurt and citrus have a tenderizing effect.