"Similar to the tandoori oven cooking method, these Indian-spiced shrimp skewers are roasted on high heat on the grill and added to a salad packed with bold sweet and sour flavors. A fresh mango dressing adds a splash of fruitiness and color."
Mango Dressing:
1 large ripe mango, peeled and seeded
1/4 cup fresh lime juice
1/4 cup vegetable oil
2 teaspoons McCormick Gourmet™ Garam Masala Blend
1/2 teaspoon salt
1/8 teaspoon McCormick® Red Pepper, Ground
Shrimp Tandoori Salad:
1/4 cup plus 3 tablespoons chopped fresh mint, divided
1/4 cup fresh lime juice
3 tablespoons vegetable oil, divided
2 tablespoons honey
2 teaspoons McCormick Gourmet™ Garam Masala Blend
1 teaspoon McCormick® Ginger, ground
1 teaspoon salt
1/4 teaspoon McCormick® Red Pepper, ground
1 pound large shrimp, peeled and deveined
1 large ripe mango, peeled, seeded and cut into 1-inch chunks
2 packages (5 ounces each) mixed baby greens
1 cup halved small heirloom or specialty tomatoes
1/2 small red onion, thinly sliced
Mango Dressing: Process mango in blender or food processor until pureed (about 1 cup puree). Add lime juice, oil, garam masala, salt and red pepper; process until smooth. Refrigerate until ready to serve.
Shrimp Tandoori Salad: mix ¼ cup of the mint, lime juice, 2 tablespoons of the oil, honey, garam masala, ginger, salt and red pepper in small bowl. Thread shrimp onto skewers. Brush with mint mixture. Thread mango onto skewers. Brush with remaining 1 tablespoon oil.
Grill shrimp skewers over high heat 4 to 5 minutes or just until shrimp turn pink, turning once and brushing occasionally with mint mixture. Grill mango skewers 4 to 5 minutes or until lightly charred.
Arrange greens, tomatoes and onion on 6 serving plates. Top with grilled shrimp, mango and remaining 3 tablespoons mint. Drizzle with ½ of the Mango Dressing.
Tip: Store remaining Mango Dressing in refrigerator. Serve over salad greens, grilled or broiled shrimp or chicken, or toss with couscous or quinoa.