Tandoori shrimps on the bed of greens with spicy pomegranate dressing

Also called Jheenga-e-Jaan
Ingredients
(Four portions)
For Tandoori Shrimps

Jumbo Shrimps 8 pieces
Salt to taste
Red chili powder 5gm
Caraway seeds 1gm
Garam masala 5gm
Ginger and garlic paste 10gm
Lemon juice 10ml
Labneh 50gm
Yellow Food Colour 1gm
Mustard oil 20 ml

For Salad
Assorted mix lettuce 100gm
Onion  julienne 20gm
Tomatoes julienne  20gm
Bell pepper julienne 20gm
Cucumber julienne 20gm
Carrots julienne 20gm
For dressing
Pomegranate juice 20 ml
Finely chopped ginger 5gm
Sugar 25gm
Vinegar 10 ml
Salt to taste
Red chili powder 5gm

Method
Mix the labneh with ginger garlic paste, salt, red chilli powder, garam masala, mustard oil, caraway seeds, yellow food color and lemon juice and keep the marinade ready.
Clean the shrimps and apply the marinade.
Keep in the refrigerator for minimum 6-8 hours.
Prepare the dressing by mixing all the ingredients and cooking for about 10 to 15 minutes on a slow fire so that the dressing gets thick
Keep it aside for cooling.
Remove from the fridge the shrimps and skewer the shrimps.
Cook on a moderate tandoor oven for about 7-10 minutes.
Toss the salad with dressing then with the help of a ring arrange on the plate.
Put 2 pieces of shrimps on top of the salad.
Drizzle the remaining dressing on the plate.
Serve hot with naan stick.
Note: In case you don’t have tandoor at home the regular oven can be used with temperature of 250 F and keeping the shrimps on a rack above the baking tray so that the excess water can be drained out.