Active Time

　　45 min

　　Total Time

　　1 hr

　　Shrimp get a wake-up call from a bold spice paste that really packs a punch. A brief 30-minute swim in the marinade imbues the shrimp with intense flavor—jalapeño, ginger, and garlic lend heat, while garam masala contributes depth. Sparkle comes from a splash of lime juice. Think of the mango chutney as a fresh Indian salsa; it's crunchy, colorful, tart, and very refreshing.

　　

Ingredients

Makes 6 servings

　　

For shrimp:

1/4 cup vegetable oil

　　2 tablespoons fresh lime juice

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

　　1 (1-inch) piece peeled ginger, chopped

　　1 large garlic clove, smashed

　　2 teaspoons ground garam masala

　　3/4 teaspoons turmeric

　　1/8 teaspoons grated nutmeg

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

　　

For chutney:

1 teaspoon ground cumin

　　1 (3/4-pound) unripe mango, chopped

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

　　1/2 cup chopped red onion

　　1 to 2 teaspoons minced fresh jalapeño with seeds

　　3 tablespoons fresh lime juice

　　3 tablespoons thinly sliced mint

　　3 tablespoons chopped cilantro

　　Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes

　　Accompaniment: lime wedges

　　

Marinate shrimp:

Step 1

Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.

　　

Step 2

Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.

　　

Make kebabs:

Step 3

Prepare grill for direct-heat cooking over hot charcoal (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 grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

　　Cooks' notes:

　　·Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.

　　·Marinade can be made 1 day ahead and chilled.

　　·Chutney can be made 6 hours ahead and chilled.