Tandoori Shrimp in Green Marinade

Ingredients

• 0.3 teaspoon cayenne 
• 1 cup cilantro leaves fresh coarsely chopped
• 0.3 cup ginger fresh coarsely chopped
• 1 tablespoon garam masala (see notes)
• 10 cloves garlic peeled
• 1 tablespoon ground cumin toasted (directions follow)
• 8 servings lime wedges 
• 8 servings mint-cilantro chutney spread shopping list 
• 1 teaspoon salt 
• 3 tablespoons serrano chiles fresh thinly sliced
• 2.5 pounds shrimp shelled deveined per lb.), and
• 2 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• blender
• grill
• skewers
• metal skewers

Directions

1. In a blender or food processor, whirl cilantro, garlic, ginger, chiles, garam masala, cumin, and 1/4 teaspoon cayenne into a smooth paste, adding 1/3 to 1/2 cup water as needed to facilitate blending. Taste and add more cayenne, if desired.
2. Scrape into a bowl.
3. Shortly before serving, rinse shrimp; drain well.
4. Add to marinade with oil and salt; mix well. Thread shrimp onto 6 to 8 metal skewers, piercing them through the center so they lie flat in a row.
5. Lay shrimp skewers on an oiled grill over a solid bed of hot coals or over high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid. Cook, turning once, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 3 to 5 minutes per side.
6. Transfer to a platter and serve with lime wedges and mint chutney.
7. Ground toasted cumin: In a 6- to 8-inch frying pan over medium heat, stir 2 tablespoons cumin seeds often until lightly toasted, 2 to 4 minutes. Whirl in a blender until finely ground. Makes about 2 tablespoons.