Grilled Tandoori-Style Shrimp with Mint Chutney
- Yield: 4 servings
- For the shrimp, coat the grill rack with oil and position the rack 5 to 6 inches from the heat source. Preheat the grill. Butterfly the shrimp by making a lengthwise slit to but not through the other side, starting from the top to the bottom down the center of the back; devein. Combine the turmeric, paprika, salt and pepper in a bowl and mix well. Add the shrimp to the turmeric mixture and toss to coat.
- Arrange the shrimp opened flat on the grill rack and grill for 2 minutes per side or until cooked through, turning once. Serve with the Mint Chutney. You may grill the shrimp in an oiled ridged grill pan over medium heat.
- For the mint chutney, saute the onion in 1 tablespoon olive oil in a small skillet over medium heat until light brown. Sir in the raisins, water vinegar, hot red pepper flakes, coriander and salt. Simmer for 2 minutes, stirring frequently. Spoon the chutney into a bowl and let stand until cool. Stir in 1/2 cup chopped fresh mint.
Recipe reprinted with permission from The Junior League of Phoenix’s Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005).