I’m always in search of new recipes for grilling, especially at this time of year. I can almost imagine how fantastic this meal will taste sitting on the deck at the beach with a crisp glass Pinot Gris (next weekend, perhaps?). The shrimp only needs to sit in the marinade for a half an hour, which makes it a perfect post beach grilling recipe!  I think Brian was skeptical about the chutney at first (he’s not a fan of cucumbers) but after a few bites he was a believer. We served our grilled shrimp and chutney with a simple rice pilaf (Trader Joe’s) and sautéed asparagus.

Grilled Shrimp Tikka with Cucumber Mango Chutney (adapted from this epicurious.com recipe)

Serves 3 hungry people as a main dish

• 2 tbsp vegetable oil
• 2 tbsp fresh lime juice
•  1 1/2 teaspoons fresh jalapeño, finely chopped
• 1/2 inch piece peeled ginger, chopped
• 1 large garlic clove, smashed
• 1 teaspoon ground gram masala (indian spice mix- can found at most grocery stores)
• 1/2 teaspoons curry powder
• salt and pepper to taste
• 1 pound large shrimp in peeled, deveined, tail still attached if possible

For the chutney:

• 2/3 c. cucumber, peeled and diced (should be less than 1 cucumber)
• 1 mango, peeled and chopped (3/4 cup)
• 1/2 cup chopped red onion
• 1 to 2 teaspoons minced fresh jalapeño with seeds
• 3 tbsp. fresh lime juice
• 1 tbsp. thinly sliced mint
• 3 tbsp. chopped cilantro
• 1 teaspoon ground cumin

To marinate the shrimp: 
Mix all ingredients for marinating shrimp, except shrimp, with 1/4 tsp salt in a blender until smooth. Pour into a ziploc bag, add shrimp and marinate at room temperature, shaking bag occasionally for 30 minutes.

Make chutney while shrimp marinate:

Toast cumin in a dry small skillet over medium heat, stirring occasionally, until the cumin smells delicious, about 1 minute. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin and gently stir.

Make kebabs:
Set grill to medium high (we use gas, if you use charcoal, you are on your own)

Thread shrimp onto skewers, leaving small spaces between them.

Grill skewers, turning once, until just cooked through, 6 to 8 minutes total. Serve with chutney.