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Grilled Shrimp Kebabs with North Indian Dried Spice Butter Lash
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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 leavesIn 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
Other Recipes from this Episode
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