Shrimp Tikka With Fresh Mango Chutney - cooking recipe

Ingredients

SHRIMP
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 inch piece fresh jalapeno, chopped (about 2 tsp)
1 inch piece peeled gingerroot, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoon turmeric
1/8 teaspoon grated nutmeg
2 lbs large shrimp, in shell peeled, leaving tail fan attached
CHUTNEY
1 teaspoon ground cumin
3/4 lb unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 -2 teaspoon minced fresh jalapeno, with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro

Preparation

Puree 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.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs:
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);.
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
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.
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.