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