Grilled Shrimp Kebabs, North Indian Dried Spice Butter Lash

Recipe Ingredients

1/4 cup	15g / 0.5oz	Minced onion
1/4 cup	49g / 1.7oz	Unsalted butter - plus
3 tablespoons	45ml	Unsalted butter - softened
1 tablespoon	15ml	Garam Masala - or to taste,
		See * Note
2 tablespoons	30ml	Minced bottled Major Grey's Chutney
1/4 teaspoon	1.3ml	White pepper
8		Eight-inch wooden skewers - soaked in cold
		Water for 10 minutes
32		Shrimp - (abt 2 lbs) - shelled, leaving (large)
		The tails intact, and deveined
8		Lean bacon
3 tablespoons	45ml	Minced fresh parsley leaves

Recipe Instructions

* Note: See the "Garam Masala - (North Indian Dried Spice Mixture)" recipe which is included in this collection.

In a small skillet cook the onion in 3 tablespoons of the butter over moderately-low heat, stirring, until it is softened, stir in the North Indian Dried Spice powder, the Major Grey's Chutney, and the white pepper, and let the mixture cool.

In a bowl cream together the remaining 1/2 stick butter and the North Indian Dried Spice butter. Transfer to a piece of waxed paper. Using the paper as a guide, roll the butter into a log and chill it for at least 1 hour or overnight.

Thread each skewer with 4 of the shrimp, lacing the bacon between each shrimp, and grill the kebabs on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side, or until the shrimp are pink and the bacon is crisp.

Transfer the kebabs to plates, top them with slices of the North Indian Dried Spice butter, and garnish them with the parsley.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9201) - from the TV FOOD - NETWORK

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