• 16 Jumbo shrimps, shelled and deveined
  • ½ cup lemon juice
  • 2 tbsp oil
  • 5 tbsp Tandoori Heat Char-it Rub


Place shrimps in a shallow baking dish and pour lemon juice over. Let it stand for 15 minutes and drain. Rub oil over shrimp and in a shallow pan, coat with Tandoori Char-it rub. Thread 4 shrimps on a previously soaked skewer and grill for 3 to 4 minutes on each side. Serve with lightly grilled naan.

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