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.

　　

Ingredients

Makes 6 servings

　　

FOR SHRIMP

1/4 cup vegetable oil

　　2 tablespoons fresh lime juice

　　1 (1-inch) piece fresh jalapeño chile, chopped (about 2 teaspoons)

　　1 (1-inch) piece peeled fresh ginger, chopped

　　1 large garlic clove, smashed

　　2 teaspoons garam masala

　　3/4 teaspoon ground turmeric

　　1/8 teaspoon grated nutmeg

　　1/2 teaspoon salt

　　2 pounds large shrimp in shell, peeled, leaving tail fan attached

　　

FOR CHUTNEY

1 teaspoon ground cumin

　　1/4 teaspoon salt

　　1 large (3/4-pound) unripe mango, peeled and chopped

　　1/3 seedless cucumber, peeled and chopped (3/4 cup)

　　1/2 cup chopped red onion

　　1 to 2 teaspoons minced fresh jalapeño chile with seeds

　　3 tablespoons fresh lime juice

　　3 tablespoons thinly sliced mint leaves

　　3 tablespoons chopped fresh cilantro

　　Lime wedges, for serving

　　Special equipment: 10 (12-inch) wooden skewers; gas or charcoal grill

　　

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.

　　The Epicurious Cookbook