Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it's crunchy, colorful, tart, and very refreshing.
·Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
·Marinade can be made 1 day ahead and chilled.
·Chutney can be made 6 hours ahead and chilled.
Recipe information
Total Time
1 hr
Yield
Makes 6 servings
Ingredients
For shrimp:
For chutney:
Preparation
Marinate shrimp:
Step 1
Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Step 2
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs:
Step 3
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
Step 4
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Step 5
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.
