*  Exported from  MasterCook  *

                      Tandoori Shrimp & Mango Salad

Recipe By     : COOKING LIVE SHOW #CL8690
Serving Size  : 6    Preparation Time :0:00
Categories    : Indian                           Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For dressing:
     1/2  Cup           Major Grey's chutney
     2/3  Cup           fresh lime juice
     1/2  Cup           vegetable oil
   1      Teaspoon      cayenne
                        For tandoori marinade:
   1      Tablespoon    paprika
   2      Teaspoons     ground cumin
   2      Teaspoons     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  Cup           plain yogurt
   1      Teaspoon      freshly grated lime zest (about 1 lime)
   2      Pounds        medium shrimp (about 50)
                        shelled and deveined
     1/4  Cup           vegetable oil for frying
   6      Cups          packed tender watercress sprigs
                        washed well and spun dry
   1      Cup           fresh coriander sprigs
                        washed well and spun dry
   3                    red bell peppers
                        cut into julienne strips
   2                    firm-ripe mangoes
                        peeled and cut into julienne strips

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

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