Mango Shrimp (Food & Wine)

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Chef Way Vikram Sunderam marinates the shrimp twice: first in garlic and ginger, then in a more complex marinade that includes yogurt, cashews, jalapeno and mango pulp. Easy Way Combine the most important ingredients into one marinade and substitute store-bought mango nectar for the pulp. ACTIVE: 30 MIN TOTAL TIME: 2 HR 30 MIN SERVINGS: 4 TO 6 INGREDIENTS
1/4 cup	raw cashews
1 tablespoon	minced fresh ginger
4	garlic cloves
1	jalapeño, halved and seeded
1 tablespoon	mustard seeds
1 teaspoon	garam masala
1 teaspoon	ground turmeric
1/2 cup	mango nectar
2 tablespoons	fresh lemon juice
1 cup	plain whole-milk yogurt
	Kosher salt
1 1/2 pounds	shelled and deveined large shrimp
2 tablespoons	unsalted butter, melted

Cilantro and Yogurt Sauce, for serving
HOW TO MAKE THIS RECIPE

In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth, scraping down the side of the bowl. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours, stirring once or twice.
Light a grill. Thread the shrimp on pairs of skewers, being sure to leave on some of the marinade. Brush with the melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.

SERVE WITH
Warm naan or pita.

SUGGESTED PAIRING
A bright, citrusy Vermentino.

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