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Ingredients

Shrimp:

• 2 tablespoons red chile powder, such as ancho or New Mexican red
• 2 tablespoons garam marsala
• 2 tablespoons canola oil
• Juice of 2 lemons
• Kosher salt and freshly ground black pepper
• 1 pound large shrimp (21/24), shelled, deveined, tails left on and patted dry

Cilantro-Mint Chutney:

• 1 cup tightly packed fresh cilantro leaves
• 1/2 cup tightly packed fresh mint leaves
• 4 scallions, chopped
• 1 Thai chile, finely minced
• Zest of 1 lime
• 1 to 2 tablespoons honey
• 1 to 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• Special equipment: 6-inch skewers, soaked in cold water for at least 1 hour

Description

Food Network Invites You To Try This Grilled Shrimp Skewers With Cilantro-Mint Chutney Recipe From Bobby Flay.

Food Network