Grilled Shrimp with Konkani-Inspired Masala

Instructions

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1. 1 In a medium bowl, use a wooden spoon to toss shrimp with kosher salt and ground turmeric until combined. Keep covered with plastic wrap or foil in the fridge while you prepare the spice paste.
2. 2 In a small skillet over medium heat, add 1 teaspoon canola oil. Wait 1 minute, add the chiles, and use tongs to turn them every 30 seconds. Toast chiles until aromatic and softened, about 1 1/2 to 2 minutes. Remove chiles from the pan and set aside. Reduce the heat to medium-low. Add the coconut powder and stir occasionally until toasted all over and light golden brown, about 2 minutes. Remove from the heat and set aside. Wipe the skillet clean.
3. 3 Wear gloves and use scissors to remove the stem, squeeze out the seeds, and remove the membrane of the chile. Roughly chop the chiles, then place them into a small spice grinder or food processor and grind into a powder the texture of finely crushed chile flakes. Avoid inhaling while grinding, as it can irritate your nose and throat and cause a lot of sneezing! Measure out 1 1/2 teaspoons chili powder for a mild spice/heat and 1 tablespoon for medium spice/heat. (Any remaining chili powder can be kept in the fridge up to 1 week and sprinkled on dishes as a condiment).
4. 4 Place the chili powder, coconut powder, coriander seeds, garlic, shallot, tamarind paste, and water in a small food processor. Grind until smooth (it’s okay to have a few residual minced pieces of garlic, but otherwise the texture should be quite homogeneous).
5. 5 Set the cleaned skillet to medium heat and add 2 tablespoons canola oil. Add the paste in and cook, 1 1/2 to 2 minutes or until the color slightly darkens from orange to burnt orange. The paste should have thickened slightly and begun lightly sticking to the pan. Remove the paste and let cool to room temperature, about 20 minutes.
6. 6 Meanwhile, pre-heat a gas grill on direct, medium-high heat (aim for 400°F to 450°F). If using wooden skewers, soak them in a bowl of water for at least 20 minutes.
7. 7 Remove the bowl of shrimp from the fridge and use a wooden spoon to stir in the paste until evenly coated.
8. 8 Thread shrimp onto skewers, leaving at least 1/2-inch of space between each piece.
9. 9 Dip a paper towel in a bit of canola oil until soaked, then use tongs to rub the oil onto the grill grates. Place the skewers on the grill. Cook for 2 minutes, or until shrimp are seared on the bottom. With tongs, flip the skewers, and cook for another 2 to 3 minutes or until shrimp are opaque and fully cooked. Remove from the grill using tongs and transfer to a serving plate.
10. 10 Garnish the shrimp with cilantro and serve immediately with lemon wedges on the side. Did you love this recipe? Let us know with a rating and review!