INGREDIENTS

INSTRUCTIONS

DRESSING
TANDOORI MARINADE
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 two minutes, be 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 oil over moderately high heat until hot
but not smoking and saute shrimp in batches, turning once, until golden and
cooked through, 3 to 4 minutes. Transfer shrimp as sauteed with tongs to
paper towels to drain and cool slightly.
In a large bowl gently toss together shrimp, watercress, coriander sprigs,
bell peppers, mangoes, and dressing.
Serves 6 as a main course.
Copyright 1996 Gourmet Magazine
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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