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1
Cook cumin seeds in a small skillet over medium-high heat 3 minutes or until seeds are lightly toasted; remove from heat, and let cool.
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2
Peel shrimp, and devein, if desired.
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3
Cut a slit almost through back of each shrimp.
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4
Place shrimp in a large heavy duty, zip-top plastic bag.
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5
Combine cumin seeds, chilies, yogurt, lemon juice, red pepper, salt, pepper, garam masala and garlic; pour over shrimp.
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6
Seal bag securely, and shake until shrimp are well coated.
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7
Marinate in refrigerator 4 hours, turning bag occasionally.
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8
Remove shrimp from marinade, discarding marinade.
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9
Thread shrimp onto 16 (12-inch) skewers.
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10
Grill, covered, over medium-hot coals (350-400 degrees) 2 minutes on each side or until shrimp turn pink.
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11
Serve immediately over rice.
