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Tandoori Shrimp And Mango Salad

A home-style Tandoori Shrimp And Mango Salad made with Major Grey S Chutney, Fresh Lime Juice, Vegetable Oil, Cayenne For Tandoori Marinade, and Paprika. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 2/3 cup
• 1/2 cup
• 1 tsp
• 1 tbsp
• 2 tsp
• 2 tsp
• 4
• 1
• 2
• 3/4 cup
• 1 tsp
• 2 lb
• 1/4 cup
• 6 cup
• 1 cup
• 3
• 2
• Make Dressing

Method (preview)

1. 1

   Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne

2. 2

   In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker

3. 3

   , about 2 minutes, being careful not to burn them, and transfer to a bowl.

4. 4

   Coo l spices and stir in remaining marinade ingredients and salt and pepper to tast e.

5. 5

   Pat shrimp dry and add to marinade, stirring to coat well.

6. 6

   Marinate shrimp at room temperature 15 minutes.

7. 7

   In large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked thr ough, 3 to 4 minutes.

8. 8

   Transfer shrimp as sauteed with tongs to paper towels to drain and cool slightly.

9. 9

   In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.