Tandoori Shrimp on the Grill
Spice up a dinner party with Indian flavors
Indian flavors are hot these days―and not just because they’re spicy. A tandoori-style party is an easy way to entertain with Indian flair. Though your barbecue won’t get quite as hot as the circular Indian clay oven called a tandoor―which reaches 800°―long skewers of plump shrimp will still emerge appetizingly singed, a mouthwatering centerpiece for a simple, seasonal dinner.
Neela Paniz, chef and author of The Bombay Cafe (Ten Speed Press, 2000; $20), shows how. At her Los Angeles restaurant, Bombay Cafe, she cooks homestyle dishes with generous quantities of fresh ingredients but little fat. In this party menu based on her recipes, she marinates jumbo shrimp in a spicy green sauce made from fresh herbs and chiles. Combine them with cool mint chutney, a refreshing black-eyed pea salad, and purchased Indian bread in a great make-ahead menu for a crowd-pleasing spring barbecue.