Ingredients
- For shrimp:
- 2/3 cupGreek yogurt
- 1/2 cup lightly packed cilantro, stems removed
- 3 garlic cloves, peeled and lightly crushed
- 1 1-inch piece fresh ginger, peeled and cut into chunks
- 1/2 small red onion, peeled and very roughly chopped
- 1 1/2 tbsp garam masala
- Juice of 2 small limes
- 1 tsp salt
- 1/4 tsp ground black pepper
- 3/4 lb large shrimp, peeled and deveined
- 1 tbsp canola or grapeseed oil
- For dressing:
- 2 tbsp Green yogurt
- 2 tbsp evoo
- 1 tbsp lemon juice
- 1 tbsp cider vinegar
- 1/2 tsp honey
- 1 scallion, green and white parts, thinly sliced
- Pinch ground cumin
- Pinch ground coriander
- Pinch ground garam masala
- Pinch cayenne pepper
- 1/4 tsp kosher salt
- Freshly ground black pepper
- For salad:
- 1 piece garlic naan
- 4-5 cups baby spinach
- 3 tbsp cilantro leaves, roughly chopped
- 2 Persian cucumbers, quartered lengthwise and roughly chopped
- 2-3 radishes, trimmed, quartered and thinly sliced
- 1/2 cup cherry tomatoes, halved
Directions
In a blender, puree the first 8 ingredients until they form a paste. Toss the shrimp with the marinade in a large non-reactive bowl. Cover and marinate in the refrigerator for 3-4 hours.
