1 lbs (16-20 count) raw shrimp, tail on, peeled and deveined
fresh cilantro, chopped
fresh mint, chopped
Dipping Sauce
1tsp black mustard seeds
1 cup plain yogurt
1 tsp lime juice
1/4 tsp ground cumin
2 tbsp mango chutney (store bought)
Directions
Combine the coriander, salt, red chili
flakes, pepper, garlic, shallots, ginger, lime juice and oil in a medium
bowl. Add the shrimp and lave to marinate in refrigerator for at least
30 minutes and up to two hours.
Heat the 11.5" fry pan over medium heat
and lightly coat with cooking spray. Sear shrimp for a couple minutes on
each side or until pink and just firm, careful not to overcook.
Preparing the Yogurt-Chutney Sauce
Whisk the mustard seeds, yogurt, lime
juice, cumin and chutney in the container of a blender. Been until
smooth and creamy. Serve shrimp with dipping sauce. Serve immediately or
cover and refrigerate.
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