Gather your skewers and soak wooden ones in water for at least 30 minutes to prevent burning on the grill.
In a small bowl, whisk together the yogurt, tikka spices, lemon juice, grated garlic and ginger, and oil until smooth and fragrant.
Pat the shrimp dry with paper towels to remove excess moisture, which helps the marinade stick better.
Thread about 3-4 shrimp onto each skewer, leaving a little space between pieces for even cooking.
Brush the shrimp generously with the marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours, to develop flavor.
Preheat your grill or grill pan to high heat, around 200°C/390°F, and lightly oil the grates to prevent sticking.
Place the skewers on the hot grill and cook for 2-3 minutes per side, until the shrimp are opaque, pink, and have developed a slight char and smoky aroma.
During grilling, baste the shrimp with leftover marinade using a brush for extra flavor and a glossy finish.
Once cooked through and beautifully charred, remove the skewers from the grill and let rest for 2 minutes to keep them juicy.
Serve the smoky shrimp hot, garnished with fresh lemon wedges and chopped herbs if desired, for a perfect balance of spice and charred flavor.
