Grilled Tandoori Shrimp w/ Cilantro Lime Yogurt

Nicole Straight

Chef Nicole is back with some great grilling tips to maximize your summer cooking. This dish was inspired by a trip to Patel Bros, Norwalk's new Indian grocery superstore, and is a delicious and simple dinner or appetizer just perfect for your next BBQ, picnic or beach party.  These Grilled Tandoori Shrimp are super quick and can be eaten hot or cold. The Hot Pickled Lime Chutney is seriously addictive. 


Grilled Tandoori shrimp with Cilantro Lime Yogurt 

2 lbs. peeled, cleaned, uncooked large shrimp

zest from 1 lime

2 Tbs. tandoori spice

1 Tbs. smoked paprika

2 Tbs. olive oil

pinch of kosher salt and pepper

Spiced yogurt

1 Tbs. mint chutney

1 Tbs. cilantro chutney

2 Tbs. hot pickled lime chutney

1 C. plain Greek yogurt

Combine shrimp and spices in a ziplock bag and let marinate for at least 10 minutes.  Heat grill to high and cook shrimp for 30 seconds per side until grill marks appear, turn once.   

For spiced yogurt:

Combine all ingredients in a bowl and refrigerate until ready to use.


Farrow salad with fennel, mint, garbanzo beans and cucumber

Bring this delicious salad to your next cook-out, it can be prepared 1 day in advance. 

4 C. chicken stock

12 oz. farrow

1 Tbs. kosher salt

1 fennel bulb, thinly sliced

¼ C. mint, finely chopped

½ C. canned garbanzo beans

1 C. finely diced English cucumber

1 C. cojita cheese, crumbled

juice from 1 lemon

¼ C. olive oil

1 tsp. alder smoked salt

1 tsp. black pepper 

Bring chicken stock and salt to a boil, add farrow, reduce heat to medium low, cover and let cook for 15-20 minutes.  Drain and add to a large bowl.  Add remaining ingredients and gently toss to combine.  Cover and refrigerate until ready to serve.