I'm doing grilled tandoori chicken on friday evening (I start the marinade tonight), and I thought that grilling a few indian-spiced prawns would be super delicious as well! I have some questions about execution though...
I know that you cannot marinate seafood for too long (especially in a tandoori marinade that has yogurt, lime juice, etc) or it loses its texture. Would you marinate these prawns at all, just for a shorter time? Could I use the same marinade I will already have made for the chicken?
Also, I don't have a lot of experience grilling shellfish - would you leave the shells on to grill? My grill is charcoal, btw.