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.

Ingredients

  • For shrimp:
  • ¼ cup vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
  • 1 (1-inch) piece peeled ginger, chopped
  • 1 large garlic clove, smashed
  • 2 teaspoons ground garam masala
  • ¾ teaspoons turmeric
  • ⅛ teaspoon grated nutmeg
  • 2 lbs. large shrimp in shell, peeled, leaving tail fan attached
  • For chutney:
  • 1 teaspoon ground cumin
  • 1 (3/4-lb) unripe mango, chopped
  • ⅓ seedless cucumber, peeled and chopped (3/4 cup)
  • ½ cup chopped red onion
  • 1 to 2 tsp minced fresh jalapeño with seeds
  • 3 tablespoons fresh lime juice
  • 3 tablespoons thinly sliced mint
  • 3 tablespoons chopped cilantro
  • Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes
  • Accompaniment: lime wedges

Directions

1. Marinate shrimp:
2. 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.
3. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
4. Make kebabs:
5. Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
6. Thread 4 shrimp onto each skewer, leaving small spaces between them.
7. Put on a tray.
8. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total.
9. Serve with chutney.
10. Cooks' notes:
11. •Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
12. •Marinade can be made 1 day ahead and chilled.
13. •Chutney can be made 6 hours ahead and chilled.

Source

Servings/Yield

•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.