Grilled Shrimp with Konkani-Inspired Masala

In a medium bowl, toss the shrimp with kosher salt and ground turmeric until evenly combined. Cover with plastic wrap or foil and place in the refrigerator while you prepare the spice paste.

In a small skillet over medium heat, add 1 teaspoon of canola oil. After about a minute, add the dried chiles and toast, turning them every 30 seconds with tongs, until they are aromatic and softened, about 1.5 to 2 minutes. Remove the chiles and set aside. Reduce the heat to medium-low, add the coconut powder to the skillet, and stir occasionally until it's toasted and light golden brown, about 2 minutes. Remove from heat and set aside.

Wearing gloves, use scissors to remove the stems from the toasted chiles. Squeeze out the seeds and remove the inner membrane. Roughly chop the chiles and place them in a spice grinder or food processor. Grind them into a powder similar in texture to finely crushed chile flakes. Measure out 1 1/2 teaspoons of the powder for a mild spice level, or 1 tablespoon for medium heat.

In a small food processor, combine the ground chili powder, toasted coconut powder, coriander seeds, chopped garlic, sliced shallot, tamarind paste, and water. Blend until the mixture forms a smooth paste. A few small pieces of garlic are acceptable, but the overall texture should be homogeneous.

Wipe the skillet clean and set it over medium heat. Add 2 tablespoons of canola oil. Add the masala paste and cook, stirring frequently, for 1.5 to 2 minutes. The paste will darken from orange to a burnt orange color, thicken slightly, and begin to stick to the pan. Remove from heat and let it cool completely to room temperature, which will take about 20 minutes.

While the paste cools, preheat a gas grill for direct, medium-high heat, aiming for a temperature between 400°F and 450°F. If you are using wooden skewers, submerge them in a bowl of water to soak for at least 20 minutes.

Remove the seasoned shrimp from the refrigerator. Add the cooled masala paste and use a spoon or your hands to toss until the shrimp are evenly coated. Thread the shrimp onto the prepared skewers, leaving about a 1/2-inch of space between each piece to ensure even cooking.

Soak a paper towel in a small amount of canola oil. Using tongs, carefully rub the oiled towel over the hot grill grates to prevent sticking. Place the shrimp skewers on the grill and cook for 2 minutes, or until the bottom side is seared. Flip the skewers with tongs and cook for another 2 to 3 minutes, until the shrimp are opaque and fully cooked through.

Using tongs, carefully remove the skewers from the grill and transfer them to a serving platter. Garnish with minced fresh cilantro and serve immediately with lemon wedges on the side for squeezing over the shrimp.