Best for: A tangy seafood appetizer or light main.
Vinegar, chile, garlic, and warm spices give these prawns a lively coating inspired by Goan recheado masala. The quick skewer treatment is a home-grill adaptation that lets the prawns stay central to the dish.
Grill: Two zones; 425°F. Equipment: Bowl, 8 metal skewers, grill, thermometer.
Ingredients
Marinate: 15 minutes. Total: 43 minutes.
- 1 1/2 lb large raw shrimp, peeled and deveined
- 2 tablespoons white wine vinegar
- 2 tablespoons neutral oil
- 1 tablespoon finely grated garlic
- 2 teaspoons grated ginger
- 2 teaspoons Kashmiri chile powder
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3/4 teaspoon fine table salt
- 1 lime, cut into wedges
Directions
Pat the shrimp dry; leave tails on if desired, but remove all other shell.
Mix vinegar, oil, garlic, ginger, chile powder, cumin, paprika, sugar, cinnamon, cloves, and salt into a paste.
Toss shrimp with the paste and refrigerate for 15 minutes while preheating a two-zone grill to 425°F.
Thread shrimp onto 8 metal skewers without crowding. Discard the marinade left in the bowl and clean and oil the grate.
Grill about 3–4 minutes per side, moving away from direct heat if the paste darkens too fast, until the centers reach 145°F and the flesh is opaque.
Transfer to a clean platter and serve immediately with lime wedges.
Grilling tip: Have the table ready before the skewers go on, because shrimp lose tenderness when held hot.
