Grilled Tandoori-Style Shrimp with Mint Chutney

1. 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.
2. 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.
3. 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). 

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