Tandoori Shrimp And Mango Salad

Recipe Ingredients

		For Dressing
1/2 cup	118ml	Major Grey's chutney
2/3 cup	157ml	Fresh lime juice
1/2 cup	118ml	Vegetable oil
1 teaspoon	5ml	Cayenne
		For Tandoori Marinade
1 tablespoon	15ml	Paprika
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Ground coriander seeds
4		Garlic cloves - crushed
1		Fresh gingerroot - (1") - peeled, chopped
2		Fresh serrano or jalapeno chilies - seeded, chopped
3/4 cup	177ml	Plain yogurt
1 teaspoon	5ml	Freshly-grated lime zest
		For Shrimp and Salad
2 lbs	908g / 32oz	Medium shrimp - (abt 50) - shelled, deveined
1/4 cup	59ml	Vegetable oil - for frying
6 cups	96g / 3.4oz	Tender watercress sprigs - (packed) - washed well,
		And spun dry
1 cup	16g / 0.6oz	Fresh coriander sprigs - washed well,
		And spun dry
3		Red bell peppers - cut julienne strips
2		Firm-ripe mangoes - peeled, and
		Cut into julienne strips

Recipe Instructions

Make dressing: Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.

Make marinade: In a large non-stick skillet dry-roast paprika, cumin and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.

Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.

In a large non-stick skillet heat pan with oil over moderate heat but not smoking. Saute shrimp in batches turning once until golden and cooked through, 3 to 4 minutes. Transfer shrimp with tongs to paper towels to drain and cool slightly.

In a large bowl gently toss together shrimp, watercress, coriander, bell pepper, mangoes and dressing.

This recipe yields 6 main course servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8690)

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