Ingredients:

2 Tbsp rice wine vinegar
1 Tbsp peanut oil
2 garlic cloves, minced
1/2 tsp salt
2 tsp Urban Accents Kashmir Garam Masala
1 lb jumbo shrimp, peeled
Chopped mint and cilantro for garnish
Bamboo skewers

Directions:

Soak skewers in water for at least 30 minutes.  In small bowl, whisk together vinegar, oil, garlic, salt and Kashmir Garam Masala.  Skewer shrimp onto 4 bamboo skewers.  Pour mixture over shrimp, turn to coat.  Dust with extra Kashmir Garam Masala for added flavor.  Let marinade for 5 minutes on each side.  

Grill over medium heat for 2 minutes per side under cooked through.  Sprinkle with chopped mint and cilantro.