GRILLED TANDOORI STYLE SHRIMP WITH MINT CHUTNEY

Grilled Tandoori Style Shrimp with Mint Chutney image

Yield Serves 4 as a main course

Number Of Ingredients 6

1 1/2 lb extra-large (12 to 16 per lb) shrimp, shelled
1 teaspoon turmeric
1 teaspoon sweet paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Accompaniment: mint chutney

Steps:

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. 3Combine 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.) 3Serve immediately with chutney.