A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, 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.
Serves: 6
  • for the Shrimp
  • ¼ cup vegetable oil
  • 2 tablespoons fresh lime juice
  • 1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
  • 1 (1-inch) piece peeled ginger, chopped
  • 1 large garlic clove, smashed
  • 2 teaspoons ground garam masala (Indian spice blend)*
  • ¾ teaspoon turmeric
  • ⅛ Teaspoon grated nutmeg
  • 2 lb. large shrimp in shell, peeled, leaving tail fan attached
  • for the Chutney
  • 1 teaspoon ground cumin
  • 1 (¾-lb) unripe mango, chopped
  • ⅓ seedless cucumber, peeled and chopped (¾ cup)
  • ½ cup chopped red onion
  • 1 to 2 teaspoons minced fresh jalapeño with seeds
  • 3 tablespoons fresh lime juice
  • 3 tablespoons thinly sliced mint
  • 3 tablespoons chopped cilantro
  • 10 (12-inch) wooden skewers, soaked in water 30 minutes
  1. Marinate Shrimp:
  2. Purée all ingredients for marinating shrimp, except shrimp, with ½ tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
  3. Make Chutney While Shrimp marinates:
  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 ¼ 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. Serve with chutney.
Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
Marinade can be made 1 day ahead and chilled.
Chutney can be made 6 hours ahead and chilled.


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