Grilled Shrimp Skewers with Cilantro-Mint Chutney

Ingredients

• 1 tablespoons canola oil 
• 2 tablespoons canola oil 
• 2 tablespoons chile powder red such as ancho or new mexican
• 1 cup tightly cilantro leaves fresh packed
• 2 tablespoons garam marsala 
• 1 tablespoons honey 
• 2  juice of lemon 
• 4 servings kosher salt and pepper black freshly ground
• 1  lime zest 
• 0.5 cup tightly mint leaves fresh packed
• 4  scallions chopped
• 1 pound shrimp dry shelled deveined
• 1  thai chile finely minced

Equipment

• food processor
• bowl
• whisk
• grill
• skewers

Directions

1. Watch how to make this recipe.
2. Special equipment: 6-inch skewers, soaked in cold water for at least 1 hour
3. Whisk together the chile powder, garam marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper.
4. Add the shrimp and toss to coat in the mixture.
5. Let marinate for 15 minutes.
6. Prepare a charcoal grill for direct grilling, high heat.
7. Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp.
8. Thread 2 skewers through 3 shrimp so that the shrimp lay flat.
9. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
10. Remove the shrimp to a platter and serve with the cilantro-mint chutney.