Similar to the tandoori oven cooking method, these Indian-spiced shrimp skewers are roasted on high heat on the grill. They are then added to a salad packed with bold sweet and sour flavors.

A fresh mango dressing adds a splash of fruitiness and color.
 
 
RECIPE: GRILLED SHRIMP TANDOORI SALAD

Ingredients For 6 Servings

For The Mango Dressing

 
For The Salad

 
Preparation

1. MAKE the mango dressing: Process mango in blender or food processor until puréed (about 1 cup purée). Add lime juice, oil, garam masala, salt and cayenne; process until smooth. Refrigerate until ready to serve.

2. MIX 1/4 cup of the mint, lime juice, 2 tablespoons of the oil, honey, garam masala, ginger, salt and cayenne in small bowl. Thread shrimp onto skewers. Brush with mint mixture. Thread mango onto skewers. Brush with remaining 1 tablespoon oil.

3. GRILL shrimp skewers over high heat 4 to 5 minutes or just until shrimp turn pink, turning once and brushing occasionally with mint mixture. Grill mango skewers 4 to 5 minutes or until lightly charred.

4. ARRANGE greens, tomatoes and onion on 6 serving plates. Top with grilled shrimp, mango and remaining 3 tablespoons mint. Drizzle with 1/2 of the dressing.

5. STORE remaining dressing in the fridge. Serve over salad greens, grilled or broiled shrimp or chicken, or toss with couscous or quinoa.

[2] Gulf shrimp, ready for the grill (photo © I Love Blue Sea | Vital Choice Seafood).

[3] The components of garam masala (photo © Georgina Palmer | iStock Photo).

WHAT IS GARAM MASALA

Garam masala is an aromatic spice blend originating in northern India. It is like other spice blends in that the ingredients and proportions will vary somewhat by cook or manufacturer.

The ingredients generally include black, brown and green cardamom pods; black and white peppercorns; cinnamon; clove; coriander; cumin; nutmeg and/or mace*; and turmeric.

Other ingredients can include bay leaf, fennel seeds, fenugreek, garlic, ginger, mace, malabar leaf, mustard seed, saffron, star anise and tamarind.

In Northern Indian cuisine, garam masala is typically used in powder form, while in Southern India it is often made into a paste with coconut milk, vinegar or water.

In fine cooking, the spices are toasted and ground before use, to maintain the intensity of the flavor. But you can buy preground blends, like McCormick’s garam masala.

If you want to blend your own, here’s a very simple recipe. Start with these proportions and then adjust to your particular preferences:

 
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*Nutmeg is the seed of the nutmeg tree, while the more mild mace is the dried reddish covering of the seed.