Shrimp Tikka with Mango Chutney


For Shrimp:
1/4 Cup Extra Virgin Olive oil
2 Tbsp fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
1 Tbsp Tikka Masala Blend

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

For Chutney:
1 tsp 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 tsp minced fresh jalapeño with seeds
3 Tbsp fresh lime juice
3 Tbsp thinly sliced mint
3 Tbsp chopped cilantro


Marinate shrimp:
Purée all ingredients for marinating shrimp, (except the shrimp, silly), with 1/2 tsp salt in a blender until smooth. Pour pureed marinade into a sealable bag, then add shrimp. Shake shrimp in bag to coat and allow to marinate at cool room temperature, turning bag occasionally, 30 minutes total. Make chutney while shrimp marinate.

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

Make kebabs:
Prepare grill for direct-heat cooking over hot charcoal (or over medium-high heat for gas grilling). Thread about four marinated shrimp onto each skewer, leaving small spaces between each piece. Put on a tray.

Oil grill rack, then grill shrimp skewers, covered only if using a gas grill, turning skewers once, until just cooked through, 4 to 6 minutes total.

Serve with chutney.