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.
Recipe information
Yield
Makes 6 servings
Ingredients
FOR SHRIMP
FOR CHUTNEY
Preparation
MARINATE SHRIMP
Step 1
Purée the oil, lime juice, jalapeño, ginger, garlic, and spices in a blender until smooth. Pour into a sealable bag, then add the shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Soak the wooden skewers in water for 30 minutes.
MAKE CHUTNEY
Step 2
Toast the cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir together the remaining chutney ingredients, then sprinkle with the toasted cumin.
MAKE KEBABS
Step 3
Prepare the grill for direct-heat cooking over hot charcoal or preheat to medium-high heat for gas.
Step 4
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Step 5
Oil the grill rack, then grill the skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with the chutney and lime wedges.
