TANDOORI-SPICED GRILLED SHRIMP WITH MINT-CILANTRO CHUTNEY

TANDOORI-SPICED GRILLED SHRIMP WITH MINT-CILANTRO CHUTNEY image

Yield 4 svgs of 2 skewers

Number Of Ingredients 26

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Shrimp:
1/2 tsp. coriander seeds
1/2 tsp. fennel seeds
1/2 tsp. cumin seeds
1/2 c. plain fat-free yogurt
1 tbsp brown sugar
1 tbsp fresh lemon juice
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground red pepper
32 peeled and deveined large shrimp (approx. 1#)
1 large Vidalia cut into 16 pieces
16 pieces green pepper
16 cherry tomatoes
1 tsp. olive oil
Cooking spray
Chutney:
1/2 c. loosely packed fresh mint leaves
1/2 c. loosely packed fresh cilantro leaves
1/2 c. chopped onion
2 tbsp fresh lemon juice
1 tsp. ground cumin
1/4 tsp. salt
1 serrano chile, seeded and chopped
1 garlic clove

Steps:

To prepare shrimp, combine the first 3 ingredients in a small skillet over medium heat; cook 2 min or until fragrant, stirring constantly. Cool. Place the spice mixture in a spice or coffee grinder; process until finely ground. Combine spice mixture, yogurt, and next 6 ingredients (through ground red pepper) in a large zip-top plastic bag. Add shrimp to bag; seal. Toss to coat. Marinate in refrigerator 1 hour, turning bag occasionally. Prepare grill. Combine onion wedges, bell pepper, and tomatoes in a large bowl. Drizzle with oil; toss to coat. Remove shrimp from bag; discard marinade. Thread 4 shrimp, 2 tomatoes, 2 onion wedges, and 2 bell pepper pieces alternately onto each of 8(10-in)skewers (hint - if you have enough double your skewers and "ladder" on the pieces so they don't turn around the skewer when cooking). Lightly coat skewers with cooking spray. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done. To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.