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Measurements
      Title: Tandoori Shrimp & Mango Salad
 Categories: Indian, Seafood
      Yield: 6 servings
 
           For dressing:
    1/2 c  Major grey's chutney
    2/3 c  Fresh lime juice
    1/2 c  Vegetable oil
      1 ts Cayenne
           For tandoori marinade:
      1 tb Paprika
      2 ts Ground cumin
      2 ts Ground coriander seeds
      4    Garlic cloves; crushed
           A 1-inch piece fresh
           -gingerroot
           -- peeled and chopped
      2    Fresh serrano or jalapeno
           -chilies
           -- seeded and chopped
           (wear rubber gloves)
    3/4 c  Plain yogurt
      1 ts Freshly grated lime zest
           -(about 1
           Lime)
      2 lb Medium shrimp (about 50)
           -- shelled and
           Deveined
    1/4 c  Vegetable oil for frying
      6 c  Packed tender watercress
           -sprigs
           -- washed well and
           Spun dry
      1 c  Fresh coriander sprigs
           -- washed well and
           Spun dry
      3    Red bell peppers
           -- cut into julienne
      2    Firm-ripe mangoes
           -- peeled and cut into
           Julienne strips
 
  Recipe by: COOKING LIVE SHOW #CL8690 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, 3-4
  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.
  
  Yield: 6 main course servings
  
  COOKING LIVE SHOW #CL8690 (Courtesy Gourmet Magazine)


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