Tandoori-Spiced Grilled Shrimp with Mint-Cilantro Chutney

Ingredients

• Shrimp:
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 1/2 cup plain fat-free yogurt
• 1 tablespoon brown sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground red pepper
• 32 peeled and deveined large shrimp (about 1 pound)
• 1 large Vidalia or other sweet onion, cut into 16 wedges
• 16 (1-inch) pieces green bell pepper
• 16 cherry tomatoes
• 1 teaspoon olive oil
• Cooking spray
• Chutney:
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup loosely packed fresh cilantro leaves
• 1/2 cup chopped onion
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 serrano chile, seeded and chopped
• 1 garlic clove

Preparation

1. To prepare shrimp, combine the first 3 ingredients in a small skillet over medium heat; cook 2 minutes or until fragrant, stirring constantly. Cool. Place the spice mixture in a spice or coffee grinder; process until finely ground.
2. Combine spice mixture, yogurt, and next 6 ingredients (through ground red pepper) in a large zip-top plastic bag. Add shrimp to bag; seal. Toss to coat. Marinate in refrigerator 1 hour, turning bag occasionally.
3. Prepare grill.
4. Combine onion wedges, bell pepper, and tomatoes in a large bowl. Drizzle with oil; toss to coat.
5. Remove shrimp from bag; discard marinade. Thread 4 shrimp, 2 tomatoes, 2 onion wedges, and 2 bell pepper pieces alternately onto each of 8 (10-inch) skewers. Lightly coat skewers with cooking spray. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done.
6. To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.