Grilled Tandoori Style Shrimp with Mint Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 1 hr Start to finish: 1 hr Ingredients:
1 1/2 lb extra-large (12 to 16 per lb) shrimp, shelled |
1 teaspoon turmeric |
1 teaspoon sweet paprika |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
accompaniment: mint chutney |
Directions:
1. Prepare grill for cooking.
2. Butterfly shrimp by making a deep lengthwise incision from top to bottom down center of back, without cutting all the way through, and devein. 3Combine turmeric, paprika, salt, and pepper in a large bowl. Add shrimp and toss to coat well.
3. Grill shrimp, opened flat, on an oiled rack set 5 to 6 inches over glowing coals, turning once, until cooked through, about 2 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.) 3Serve immediately with chutney.
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