1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground pepper
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
3/4 cup plain yogurt
1 teaspoon salt
3 tablespoons minced fresh cilantro
1 pound medium shrimp, peeled and deveined
1 mango, peeled, pitted and diced
Several whole romaine leaves
2 tablespoons diced red bell pepper
2 tablespoons diced green onion
Mix the first 8 spice ingredients in a small bowl to make the Tandoori seasoning. This is known as Garam Masala in India. It is also available pre-mixed in many grocery stores if you want to avoid purchasing several different spices.
Next, heat the Tandoori spices in a dry skillet over medium heat for about 2 minutes, stirring frequently until the spices are fragrant and lightly toasted. Let cool to room temperature. In a medium bowl, mix the yogurt, salt and cilantro with the spice mixture. Add the shrimp, coat well with the marinade and refrigerate for about an hour.
Preheat the broiler. Lay the shrimp in a single layer on a foil-lined baking pan and broil 4 inches from the heat for 6 to 8 minutes. Chill the shrimp completely, chop and combine with the diced mango. Spoon the mixture into the romaine leaves and sprinkle with the diced red pepper and green onions. Serves 4.