Oven "Tandoori" Shrimp

This was one of those experiment meals, where you're not sure quite what you're doing, just following some idea you had some time...
For me it usually starts with some ingredient that I have on hand, and then an image pops into my head, and the unfolding meal is cooked more with my gut than my mind.
This has been the story for many of my best meals, as well of some of the more lackluster...
That being said, this attempt at Tandoori Shrimp was good, and in its own way very flavorful - it just wasn't quite what I was going for. Also, next time would use regular yogurt instead of greek yogurt, as I suspect it might create a moister shrimp and caramelize a little better.
So, it worked, but it needs some work.

Oven TANDOORI Shrimp

w/ Vegetables

(serves 3)

- 1 lb jumbo shrimp, shelled
- 1 1/2 c yogurt
- juice of 1 lemon
- 3 cloves garlic, minced
- 1 tbsp garam masala
- 1 tbsp cumin
- 3 tsp smoked paprika
- 1 tsp ginger
- 1 tsp curry
- 1 tsp dry mustard
- 1 tsp red chili
Vegetables:
- 1/3 each red, yellow, orange, green bell peppers
- 1/2 white onion
- 3 cloves garlic
- 1 tbsp garam masala
- 1/2 bunch fresh cilantro

Combine all of the spices for the marinade, stir together the yogurt and the lemon juice, and then add the spices to the yogurt and mix well. In a ziplock bag, pour marinade over peeled shrimp, seal, and let marinate in the refrigerator for at least 2 hours.
Preheat oven to 400. Heat a cast iron griddle on high, slice and then saute onions in olive oil. Slice garlic and add it to the onions and then slice and add the peppers. Sprinkle vegetables with tablespoon of garam masala when they begin to soften, push them to one side of the griddle and turn that burner off. Coat the cleared side of the griddle with oil and lay on the shrimp. Turn oven to BROIL, flip shrimp, and transfer griddle to oven to broil for about 1 to 2 minutes. Shrimp is done when pink and dry-looking on the outside (be careful not to overcook) but should be moist on the inside.
Remove griddle from oven, combine shrimp and vegetables, and sprinkle with the chopped cilantro. Serve garnished with a lemon wedge alongside Jasmine Rice with Peas, and Homemade Onion Chutney.