Alas, no pictures to share, thanks to a few technical glitches, so you'll have to trust me. It was as pretty as it was delicious.
Yogurt Marinade with Ginger and Coriander
(from The New American Plate Cookbook)
1 1/2 cups plain, low-fat yogurt (I used non-fat Greek yogurt)
2 Tbsp lemon juice
1/4 tsp cayenne pepper (I used a bit less)
2 tsp minced garlic
2 tsp ground coriander
1 tsp ground turmeric
2 tsp minced ginger
salt to taste
In a blender or food processor, blend all ingredients at low speed until well blended. Divide the mixture in half. Place half the mixture in a nonmetal dish. Add food to be marinaded (I used half pound of shrimp) and place in refrigerator for up to an 1 hour, occasionally turning the food.
I grilled marinated shrimp in a grill pan without oil until pink and slightly charred, about 8 minutes. They were cooked perfectly thanks to the moisture from the marinade.
The rest of the mixture can be used as dip for grilled food and sides.
