Peel the Fresh Ginger (0.25 ounce), mince, and set aside. Finely chop the Garlic (2 clove) and set aside. Remove seeds and stems from the Serrano Chili (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 Tomato (5 ounce) 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 (0.5 ounce) leaves from the stems and roughly chop leaves. Add to the same bowl. Remove the Fresh Mint (0.25 ounce) leaves from the stems and roughly chop leaves. Set aside.
In a large bowl, add the ginger, garlic, serrano chili, Chili Powder (1 teaspoon), Ground Coriander (1 teaspoon), Ground Turmeric (1 teaspoon), only one teaspoon of the Ground Cumin (1 tablespoon) 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 teaspoon), the remaining cumin, Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Toss gently and set aside.
In a small bowl, mix together chopped mint, salt, and remaining yogurt. Set aside.
Heat a large saute pan with Vegetable Oil (1 tablespoon) over medium high heat.
Remove excess marinade from the shrimp before cooking. Carefully add the shrimp to the saute pan in a single layer. Cook for two minutes on each side until they get a nice char. Remove from heat and keep warm.
Place the cucumber salad in the center of two plates. Top with shrimp and drizzle with raita.