The Indian spices of coriander, cumin, and turmeric with the shrimp make for a nice pairing with a lean dry Riesling from Alsace.
In a medium bowl combine all the ingredients for the shrimp and stir to mix. Cover and refrigerate for at least one hour or up to three hours.
Remove the shrimp from the marinade. In a cast iron skillet over medium high heat add one tablespoon olive oil. When the oil is warm add the shrimp and sauté 2-3 minutes per side. Remove to a serving platter.
In a small bowl combine all the Raita ingredients and stir well to mix. Serve with the shrimp as a dipping sauce.