Grilled Tandoori Style Shrimp with Mint Chutney
- ¼ teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
- 1 ½ pounds extra-large shrimp, shelled
- ½ teaspoon kosher salt
- mint chutney
Prepare grill for cooking. Butterfly shrimp by making a deep lengthwise incision from top to bottom down center of back, without cutting all the way through, and devein. 3Combine turmeric, paprika, salt, and pepper in a large bowl. Add shrimp and toss to coat well. Grill shrimp, opened flat, on a...