Tandoori Shrimp And Mango Salad Recipes

Steps:

• In a food processor fitted with a metal blade, or a blender, combine the garlic, turmeric, salt, red pepper flakes, and yogurt.
• Blend well and place in a glass bowl until ready to use.
• One hour before grilling, place the shrimp into the yogurt marinade.
• Soak wooden skewers in warm water to prevent burning.
• Place the shrimp on the skewers.
• Grill, 4 to 6 inches from source of heat, on a rack that you have lightly coated with cooking spray for one minute.
• Carefully turn and grill until shrimp are cooked through, another 2 to 3 minutes.
• Place shrimp on platter and serve immediately.

Steps:

• Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using. Make marinade In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste. Shrimp Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day. In large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed with tongs to paper towels to drain and cool slightly. In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.