Tandoori-Spiced Grilled Shrimp with Mint-Cilantro Chutney

Ingredients

• 1 tablespoon brown sugar 
• 16  cherry tomatoes 
• 0.5 teaspoon coriander seeds 
• 0.5 teaspoon cumin seeds 
• 0.5 cup yogurt plain fat-free
• 0.5 teaspoon fennel seeds 
• 0.5 cup cilantro leaves fresh loosely packed
• 0.5 cup mint leaves fresh loosely packed
• 1  garlic clove 
• 1 inch bell pepper green
• 0.3 teaspoon ground cardamom 
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 2 tablespoons juice of lemon fresh
• 1 teaspoon olive oil 
• 0.5 cup onion chopped
• 0.3 teaspoon salt 
• 1  serrano chile seeded chopped
• 1 pound shrimp deveined peeled
• 1 large vidalia sweet cut into 16 wedges

Equipment

• food processor
• bowl
• frying pan
• grill
• ziploc bags
• skewers

Directions

1. To prepare shrimp, combine the first 3 ingredients in a small skillet over medium heat; cook 2 minutes or until fragrant, stirring constantly. Cool.
2. Place the spice mixture in a spice or coffee grinder; process until finely ground.
3. Combine spice mixture, yogurt, and next 6 ingredients (through ground red pepper) in a large zip-top plastic bag.
4. Add shrimp to bag; seal. Toss to coat. Marinate in refrigerator 1 hour, turning bag occasionally.
5. Prepare grill.
6. Combine onion wedges, bell pepper, and tomatoes in a large bowl.
7. Drizzle with oil; toss to coat.
8. Remove shrimp from bag; discard marinade. Thread 4 shrimp, 2 tomatoes, 2 onion wedges, and 2 bell pepper pieces alternately onto each of 8 (10-inch) skewers. Lightly coat skewers with cooking spray.
9. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done.
10. To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth.
11. Serve with skewers.