We really enjoyed this grilled shrimp salad recipe from McCormick, and can’t wait to make it again.
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.
Ingredients For 6 Servings
For The Mango Dressing
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.
 A delicious twist on grilled shrimp salad (photo © McCormick).
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: