Grilled Shrimp Skewers with Cilantro-Mint Chutney

• 2 tablespoons red chile powder, such as ancho or New Mexican red
• 2 tablespoons garam masala
• 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
• 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

1. For the shrimp: Whisk together the chile powder, garam masala, canola oil, lemon juice in a medium bowl and season with salt and pepper.
2. Add the shrimp and toss to coat in the mixture.
3. Let marinate for 15 minutes.
4. Prepare a charcoal grill for direct grilling, high heat.
5. For the chutney: Combine the cilantro, mint, scallions, chile, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor.
6. Process to make a smooth paste.
7. 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.
10. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side.
11. Remove the shrimp to a platter and serve with the cilantro-mint chutney.

red chile powder, garam masala, canola oil, lemons, kosher salt, shrimp, cilantro, tightly packed fresh mint leaves, scallions, chile, lime, honey, canola oil, kosher salt, skewers

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-shrimp-skewers-with-cilantro-mint-chutney-recipe.html (may not work)