Tandoori Shrimp And Mango Salad

1. 1

   Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.

2. 2

   Make marinade

3. 3

   In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.

4. 4

   Shrimp

5. 5

   Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.

6. 6

   In large non-stick skillet heat oil over moderately high heat until hot but not smoking and saute shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sauteed with tongs to paper towels to drain and cool slightly.

7. 7

   In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.

* Per serving · 4 servings · Values may vary.