Tandoori Shrimp Skewers with Pineapple Chutney

By Stuart

Don't marinate shrim more than one hour or they'll turn mushy. You can prepare the chutney 1 or 2 days before serving.

Ingredients

• For the Skewers -
• 1/2 cup plain yogurt
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced garlic
• 1 tablespoon lemon juice
• 2 teaspoons curry powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 24 large shrimp, peeled, deveined, tails left on (1 lb)
• For the Chutney -
• 1 cup minced fresh pineapple
• 1/2 cup sugar
• 1 can pineapple juice (6oz)
• 3 tablespoons lime juice
• 1 teaspoon chili garlic sauce
• 2 teaspoons cornstarch
• 2 teaspoons water
• For Garnish -
• Lime juice and chopped fresh mint or cilantro

Preparation

Step 1

Combine yogurt, ginger, garlic, lemon juice, and seasonings in a bowl large enough for the shrimp. Add shrimp, toss to coat, cover and refrigerate 15 to 30 minutes.

Simmer pineapple, sugar, pineapple juice, 3 tablespoons lime juice, and chili garlic sauce for the chutney in a saucepan over medium-high heat, 8 minutes. Stir together cornstarch and water, add to pineapple mixture, and simmer until thickened; season with salt. Refrigerate until ready to use.

Thread 2 shrimp onto each of twelve 5 inch bamboo skewers, scraping off excess marinade.

Coat a grill pan or nonstick skillet with nonstick spray and preheat over medium. Arrange skewers in the pan and saute until shrimp are firm, 2-3 minutes per side. Arrange skewers on a platter, drizzle with lime juice, and sprinkle with mint. Serve with chutney.