Shrimp skewers with cilantro and mint chutney

Ingredients:

Shrimps

• 450 g large shrimp (21/24), shelled, peeled, tails on, pat dry
• 2 tablespoons chili powder
• 2 tbsp garam masala
• 2 tbsp. l. canola oil
• Juice from 2 lemons
• Special equipment: wooden skewers 15 cm long, soaked in cold water for at least 1 hour

Cilantro and Mint Chutney

• 1 cup cilantro leaves
• 1/2 cup mint leaves
• 4 green onions, chopped
• 1 bird's eye chili pepper, finely chopped
• Zest of 1 lime
• 1 - 2 tablespoons of honey
• 1 - 2 tbsp. l. canola oil

Preparation:

1. Shrimps: whisk in a medium bowl chili powder, canola oil, lemon juice, garam masala and season with salt and pepper. Add the shrimp and stir. Let marinate for 15 minutes.
2. Prepare a charcoal grill for direct high heat cooking.
3. ChutneyIn a food processor, combine the cilantro, mint, green onion, chili pepper, 1 tablespoon each of honey and canola oil, lime zest, salt, and pepper. Process until smooth. Taste. If desired, add honey or more oil to create a sauce that will coat the shrimp.
4. Using 2 skewers, pierce 3 shrimp so they can be turned on their sides. Season with salt and pepper. Grill until golden brown, lightly charred on both sides, and just cooked through (about 1.5 minutes per side).
5. Transfer the prawns to a platter and serve with the chutney.