Tandoori Shrimp with Cucumber and Mint Raita

Peel the Fresh Ginger (1 1/3 Tbsp) , mince, and set aside. Finely chop the Garlic (2 cloves) and set aside. Remove seeds and stems from the Serrano Chilis (2) and finely chop. Set aside.

Peel the Red Onion (1) and slice into quarter inch diced pieces. Add to a medium bowl. Slice the Cherry Tomatoes (1 cup) in half lengthwise, and add to the same bowl. Peel the Persian Cucumber (1) and slice in half lengthwise then slice into half inch diced pieces, add to bowl.

Remove the Fresh Cilantro (1 cup) leaves from the stems and roughly chop leaves. Add to the same bowl. Remove the Fresh Mint (1/3 cup) leaves from the stems and roughly chop leaves. Set aside.

In a large bowl, add the ginger, garlic, serrano chili, Chili Powder (1 tsp) , Ground Coriander (1 tsp) , Ground Turmeric (1 tsp) , only one teaspoon of the Ground Cumin (1 Tbsp) and Greek Yogurt (1 cup) . Stir.

Pat dry the Shrimp (12) with paper towels and place into the marinade. Toss gently to evenly coat all the shrimp. Cover and refrigerate for fifteen minutes.

Zest and juice the Lime (1) directly into the bowl with the cucumber salad. Add the Black Caraway Seeds (2 tsp) , the remaining cumin, Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) . Toss gently and set aside.

Heat a large saute pan with Vegetable Oil (1 Tbsp) over medium high heat.