1 cup plain Yogurt
2 T minced fresh Ginger
2 T minced Garlic
1 T Lemon Juice
2 t Curry Powder
1/2 t Paprika
1/2 t Salt
Combine above ingredients in a container to marinate shrimp 15-30 minutes, not more than 1 hour or they'll turn mushy.
24 Large Shrimp, peeled, deveined, tails left on
Thread 2 shrimp onto twelve 5-inch bamboo skewers. Thread 2 shrimp onto skewers, curling them around each other so that the tails are at opposite ends. Marinate in above ingredients.
For the Chutney:
1 cup minced fresh Pineapple
1/2 c Sugar
6 oz. Pineapple Juice
3 T Lime Juice
1 t Chili Garlic Sauce
2 t Cornstarch
2 t Water
Simmer pineapple, sugar, pineapple juice, lime juice, chili garlic sauce for the chutney in a saucepan over med high heat, 8 minutes. Stir together cornstarch and water, add to pineapple mixture, and simmer until thicken; season with salt. Refrigerate until ready to serve.
This is enough for double batch of shrimp.
Coat a grill pan or non stick skillet with non stick spray and preheat over medium heat. Arrange skewers in the pan and saute until shrimp are firm, 2-3 minutes per side. Arrange skewers on a platter, drizzle with lime juice, and sprinkle with mint. Serve with Chutney.
