2 Tbs garam masala
1 Tbs paprika
2 tsp chili powder (NOTE: You can adjust this to the amount of heat you like in your food.)
1 tsp sea salt
3 garlic cloves, minced fine
1 Tbs grated fresh ginger
2 tsp finely grated lemon peel and 2 Tbs fresh lemon juice plus lemon for squeezing on shrimp
1/4 cup vegetable oil
1 1/2 - 2 lbs extra large shrimp, peeled and deveined
4-6 medium flat bread rounds
Prepare shrimp first - it's a nasty job but well worth it in the end. In a large bowl combine garam masala, paprika, chili powder, salt, garlic, ginger, lemon zest, lemon juice and oil to make a paste. Stir until there are no more lumps. Add shrimp and toss to coat. (At this point I put it in the fridge covered with plastic wrap for about an hour to marinate. You do not have to do this but it intensifies the flavor nicely.) Thread the shrimp onto pre-soaked wooden skewers.
Grilled shrimp over hot fire until lightly charred and cooked through, about 3 minutes per side.
Serve in flat bread with any of the following; lettuce, diced tomato, cilantro, thin peeled cucumber slices, lemon drizzled on top, Greek yogurt mixed with lemon juice(1 to 1 1/2 Tbls of lemon to a small container of Greek yogurt (don't use plain), and basmati rice.
I modified this recipe from an America's Test Kitchen recipe from August 2010.