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Indian spiced Shrimp w. Mint & Cilantro Dipper

I tried Bobby Flays "Grilled Shrimp Skewers with Cilantro-Mint Chutney" tonight and turned out great.  I love Indian food, but this one was great balance along with the typical explosion of flavors associated with indian spices.  Very quick prep and marinade time made the meal easy  . . . this is a repeat for sure!

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Ingredients

Shrimp:

  • 2 tablespoons red chile powder, such as ancho or New Mexican red
  • 2 tablespoons garam masala
  • 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

Directions

For the shrimp: Whisk together the chile powder, garam masala, 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.

Columbus, Ohio

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