Shrimp Tikka With Fresh Mango Chutney

Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeno, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it's crunchy, colorful, tart, and very refreshing. Gourmet Magazine, June 2008 edition.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• SHRIMP

• 1⁄4 cup  vegetable oil
• 2  tablespoons fresh lime juice
• 1  inch  piece  fresh jalapeno, chopped (about 2 tsp)
• 1  inch  piece peeled gingerroot, chopped
• 1  large garlic clove, smashed
• 2  teaspoons  ground garam masala
• 3⁄4 teaspoon turmeric
• 1⁄8 teaspoon  grated nutmeg
• 2  lbs large shrimp, in shell peeled, leaving tail fan attached

• CHUTNEY

• 1  teaspoon ground cumin
• 3⁄4 lb  unripe mango, chopped
• 1⁄3 seedless cucumber, peeled and chopped (3/4 cup)
• 1⁄2 cup  chopped red onion
• 1 -2  teaspoon  minced  fresh jalapeno, with seeds
• 3  tablespoons fresh lime juice
• 3  tablespoons  thinly sliced mint
• 3  tablespoons  chopped cilantro

Directions

1. Puree all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth.
2. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
3. Make chutney while shrimp marinate:
4. Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
5. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
6. Make kebabs:
7. Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);.
8. Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
9. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total.
10. Serve with chutney.
11. •Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
12. •Marinade can be made 1 day ahead and chilled.
13. •Chutney can be made 6 hours ahead and chilled.