Tandoori Shrimp with Lemon- Raita Shooter

Tandoori Shrimp with Lemon- Raita Shooter

14 shrimp (16-20, de-veined, peeled/tail-on)
1 stalk green onion
1 tbsp unsalted butter
2 tbsp vegetable oil

Tandoori Spice Blend:
1 tsp each of ground: paprika, red chilli powder, cumin, coriander, ginger, turmeric, onion, garlic.

2 cups yogurt
1/2 cups finely grated cucumber
juice of 1 lemon
1 tsp lemon zest
1 tsp honey
1 tsp tandoori spice mix
1 tbsp fresh chopped cilantro

In a mixing bowl combine shrimp with tandoori spice blend, enough to generously coat each shrimp. Allow to marinate for at least 30 minutes. Finely chop green onion stalk and set aside. In a frying pan on medium-high heat add 2 tbsp vegetable oil and pan fry shrimp, 2 minutes on one side, add butter and green onion and approximately 1 minute on the other (or until cooked through). Turn off heat source.

While shrimp is cooling down squeeze out excess juice from the cucumber into the yogurt, then combine all remaining ingredients for the raita in a mixing bowl and adjust seasoning with salt and pepper to your taste. Keep in mind the raita needs to be runny, so add a tsp or 2 of water if necessary. Pour the raita into shot glasses and add 1-3 shrimps half way into the glasses with the tails in the air. Serve immediately.