Grilled Tandoori-Style Shrimp with Mint Chutney

Instructions

• Prepare grill for cooking.
• Butterfly shrimp by making a deep lengthwise incision from top to bottom down center of back, without cutting all the way through, and devein.
• Combine turmeric, paprika, salt, and pepper in a large bowl. Add shrimp and toss to coat well.
• 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.)
• Serve immediately with chutney.

Mint Chutney

Makes about 1¼ cups

Instructions

• Cook onion in oil in a small heavy skillet over moderate heat, stirring, until pale golden. Stir in raisins, vinegar, water, red pepper flakes, coriander, and salt and simmer 2 minutes.
• Transfer to a bowl and cool completely. Stir in mint just before serving.