Food Network: Grilled Shrimp Kebabs with North Indian Dried Spice Butter Lash

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Grilled Shrimp Kebabs with North Indian Dried Spice Butter Lash
Recipe courtesy of Gourmet Magazine

Ingredients
1/4 cup minced onion
1/2 stick (1/4 cup) plus 3 tablespoons unsalted butter, softened
1 Tablespoon North Indian Dried Spice mixture, or to taste (recipe to follow)
2 tablespoons minced bottled Major Grey's owderChutney
1/4 teaspoon white pepper
8 (8-inch) wooden skewers, soaked in cold water for 10 minutes
32 large shrimp (about 2 pounds), shelled, leaving the tails intact, and deveined
8 slices of lean bacon
3 tablespoons minced fresh parsley leaves

Directions

In a small skillet cook the onion in 3 tablespoons of
the butter over moderately low heat, stirring, until it is softened, stir in the
North Indian Dried Spice powder, the Major Grey's Chutney, and the white pepper,
and let the mixture cool. In a bowl cream together the remaining 1/2 stick butter
and the North Indian Dried Spice butter. Transfer mixture to a piece of waxed
paper. Using the paper as a guide, roll the butter into a log and chill it for at
least 1 hour or overnight.
Thread each skewer with 4 of the shrimp, lacing the bacon between each shrimp, and
grill the kebabs on an oiled rack set about 4 inches over glowing coals for 4 to 5
minutes on each side, or until the shrimp are pink and the bacon is crisp.
Transfer the kebabs to plates, top them with slices of the North Indian Dried
Spice butter, and garnish them with the parsley