Steps

• Step 1

  Place the shrimp in a large resealable plastic bag.

  Ingredients

  • 2 Pound jumbo shrimp

• Step 2

  Combine the lime juice and Traeger Cajun Rub. Pour over the shrimp and refrigerate for 15 minutes.

  Ingredients

  • 1/2 Cup fresh squeezed lime juice

  • 1 1/2 Teaspoon Cajun Rub

• Step 3

  In the meantime, combine the yogurt, cream, onion, garlic, ginger, chili powder, cumin, coriander, and turmeric in a blender jar and process until the mixture is fairly smooth.

  Ingredients

  • 1 Cup plain yogurt, preferably Greek or sour cream

  • 1/4 Cup heavy cream

  • 1/2  onion, diced

  • 3 Clove garlic, chopped

  • 1  inch ginger, peeled and coarsely chopped

  • 2 Teaspoon chili powder

  • 1 1/2 Teaspoon ground cumin

  • 1 Teaspoon ground coriander

  • 1/2 Teaspoon turmeric

• Step 4

  Blend in a few drops of orange and red food coloring, if desired, to imitate the brilliant color of authentic tandoori.

• Step 5

  Drain the lime juice mixture off the shrimp. Add the yogurt marinade to the bag and marinate for 1 to 2 hours.

• Step 6

  Remove the shrimp from the marinade and thread on thin metal or bamboo skewers.

• Step 7

  When ready to cook, set the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.

  450 ˚F / 232 ˚C

• Step 8

  Lay the shrimp skewers directly on the grill grate and grill, turning once with tongs, for 3 to 4 minutes per side, or until the shrimp are firm and pink.

  00:08

  450 ˚F / 232 ˚C

• Step 9

  Brush them as they cook on both sides with the melted butter.

• Step 10

  Using the tines of a fork, slide the shrimp off the skewers onto a platter or serving plates. Garnish with thinly sliced red onions, lime wedges, and cilantro sprigs.