Grilled Shrimp Skewers with Cilantro-Mint Chutney (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
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 |
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:
1. 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.
2. Prepare a charcoal grill for direct grilling, high heat.
3. 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.
4. 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.
5. Remove the shrimp to a platter and serve with the cilantro-mint chutney.
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