Grilled Shrimp Skewers with Cilantro-Mint Chutney

By MC042561

Ingredients

• Shrimp:
• 2 tablespoons red chile powder, such as ancho or New Mexican red
• 2 tablespoons garam marsala
• 2 tablespoons canola oil
• Juice of 2 lemons
• Kosher salt and freshly ground black pepper
• 1 pound large shrimp (21/24), shelled, deveined, tails left on and patted dry
• Cilantro-Mint Chutney:
• 1 cup tightly packed fresh cilantro leaves
• 1/2 cup tightly packed fresh mint leaves
• 4 scallions, chopped
• 1 Thai chile, finely minced
• Zest of 1 lime
• 1 to 2 tablespoons honey
• 1 to 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• Special equipment: 6-inch skewers, soaked in cold water for at least 1 hour

Preparation

Step 1

For the shrimp: Whisk together the chile powder, garam marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes.

Prepare a charcoal grill for direct grilling, high heat.

For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.

Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.

Remove the shrimp to a platter and serve with the cilantro-mint chutney.