Shrimp Tikka Flatbreads
1 lb jumbo shrimp, thawed if frozen, peeled and deveined
½ cup Maya Kaimal Tikka Masala Indian Simmer Sauce
Vegetable oil, for sheet pan
For the raita:
Half of an English cucumber, halved lengthwise and sliced into thin half moons
Salt, to taste
½ cup plain full-fat yogurt
2 tbsp chopped fresh cilantro
½ tsp ground cumin
Pinch of cayenne
Naan or other flatbread and lime wedges, for serving
Toss shrimp in simmer sauce in a medium bowl and let sit at room temperature for ten minutes or refrigerate up to overnight.
While the shrimp marinades, make the raita: toss cucumber in salt, then stir in yogurt, cilantro, and cumin.
Heat broiler to high and lightly grease a sheet pan with vegetable oil.
Arrange shrimp in an even layer on sheet pan, leaving excess marinade behind.
Broil shrimp until lightly browned, turning once halfway through, about 3-5 minutes per side depending on the strength of your broiler (keep an eye on them!)
Serve shrimp and raita with flatbread and lime wedges.