Shrimp Tikka with Fresh Mango Chutney

Name: Shrimp Tikka with Fresh Mango Chutney
Yield: Makes 6 servings
Ingredients: 1/4 cup vegetable oil; 2 tablespoons fresh lime juice; 1 (1-inch) piece fresh jalapeño chile, chopped (about 2 teaspoons); 1 (1-inch) piece peeled fresh ginger, chopped; 1 large garlic clove, smashed; 2 teaspoons garam masala; 3/4 teaspoon ground turmeric; 1/8 teaspoon grated nutmeg; 1/2 teaspoon salt; 2 pounds large shrimp in shell, peeled, leaving tail fan attached; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1 large (3/4-pound) unripe mango, peeled and chopped; 1/3 seedless cucumber, peeled and chopped (3/4 cup); 1/2 cup chopped red onion; 1 to 2 teaspoons minced fresh jalapeño chile with seeds; 3 tablespoons fresh lime juice; 3 tablespoons thinly sliced mint leaves; 3 tablespoons chopped fresh cilantro; Lime wedges, for serving; Special equipment: 10 (12-inch) wooden skewers; gas or charcoal grill

November 7, 2012

Tossed in a dynamic spice paste, these little shrimp aren’t shy: assertive heat from ginger, jalapeño, and garlic is balanced by the pungency of garam masala. Try sautéing or steaming the shrimp if you don’t own a grill. To make a heartier meal, place the shrimp on a bed of basmati rice and boil the marinade for 5 minutes to pour over the top.

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