Food & Cooking Recipes Appetizers Spooky Spiced Shrimp 2.9 (42) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 4 dozen Tandoori masala is a spice mixture that includes coriander, cumin, ginger, fenugreek, and pepper. Ingredients 1 ½ cups plain yogurt 1 piece (2 inches) fresh ginger, peeled and grated 1 large garlic clove, grated ¼ cup fresh lemon juice, (about 2 lemons) 2 teaspoons tandoori-masala seasoning 1 teaspoon turmeric ¾ teaspoon chili powder ¾ teaspoon curry powder ½ teaspoon coarse salt 2 tablespoons corn or vegetable oil 48 jumbo shrimp, peeled and deveined, tails left intact Black sesame seeds, for garnish Directions Whisk together all ingredients except shrimp and sesame seeds in a large nonreactive bowl. Add shrimp; stir to coat. Cover; refrigerate, and let marinate, tossing shrimp occasionally, 2 to 3 hours. Heat a large skillet over medium-high heat until hot. Cook shrimp in batches (do not crowd skillet), turning once, until pink and cooked through, about 4 minutes per side. Transfer to a plate. Repeat with remaining shrimp. Discard marinade. Sprinkle shrimp with sesame seeds. Cook's Notes Tandoori masala is available at specialty-food shops and Indian markets. Print