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1/2 cup Cabot Plain Greek-Style Yogurt
2 tablespoons chopped fresh cilantro
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon curry powder
1 pound uncooked peeled shrimp
1 tablespoon canola oil
1/2 lemon

1. In lage bowl, whisk together yogurt, cilantro, ginger, garlic, cumin and curry powder. Mix in shrimp, cover and refrigerate for 30 to 60 minutes.

2. Remove shrimp from marinade, shaking off excess. Heat oil in large nonstick skillet over high heat. Add shrimp and sauté until opaque in center, about 3 minutes.

3. Transfer to plates and serve topped with squeeze of lemon juice.