1. In a large, shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger and turmeric. 2. Add the shrimp and coat thoroughly with the marinade. Cover and refrigerate for 3 hours. 3. Light a grill,oil your grates and bring up to high heat. 4. Remove the shrimp from the marinade and thread onto skewers; season with salt. 5. Grill shrimp almost cooked through, 2 minutes per side. Brush the shrimp with the butter and grill until glazed and just cooked through. 6. Serve with lime wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
