Grilled Tandoori Style Shrimp with Mint Chutney
Grilled Tandoori Style Shrimp with Mint Chutney is a gluten free and dairy free recipe with 4 servings. This recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 4 calories. If you have pepper, paprika, accompaniment: mint chutney, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes.
Prepare grill for cooking.
Butterfly shrimp by making a deep lengthwise incision from top to bottom down center of back, without cutting all the way through, and devein. 3
Combine turmeric, paprika, salt, and pepper in a large bowl.
Add shrimp and toss to coat well.
Grill shrimp, opened flat, on an oiled rack set 5 to 6 inches over glowing coals, turning once, until cooked through, about 2 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.) 3
Serve immediately with chutney.