1. Place shrimp in a large bowl. In a small bowl combine tandoori mix and yogurt. Add to shrimp; stir to coat. Refrigerate, covered, 20 minutes.
2. For the rice, in a medium saucepan melt butter over medium-high heat. Add rice; stir 1 minute. Add coconut milk and 1½ cups water; bring to boiling. Reduce heat to low; cook, covered, 20 to 25 minutes or until liquid is absorbed. Remove from heat; set aside until serving.
3. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove shrimp from marinade; discard marinade. Thread 5 or 6 shrimp onto each of 4 skewers. Grill shrimp 2 to 3 minutes per side or until pink. Remove from grill. Place rice on a serving platter, and place skewers on rice. Sprinkle with cilantro, and serve.
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