Summer surely is a perfect time to grill though I try to grill in any weather if possible. I find it as comforting as baking, each with its own charms and techniques that make them so unique and fun. I like to grill both outdoors and indoors and I like to grill everything possible. The flavors generally get much more complex and bolder making every meal delightful and tasty. This is really what comes to my mind when I hear the word “grilling” or “barbecuing”. Deliciously exciting feelings cross my mind that involve the sizzling sounds of meat and vegetables hitting the hot grates of the grill while the smoky clouds rise from the searing food. This is probably why we grill so much in our home. I just really hate cleaning the grill, no love lost there! That is really the part I don’t like to think about.
On a side note please make sure to use fresh shrimp and devein them.
yields: about 1 1/2 -2 cups
In a food processor, pulse all the ingredients from the cilantro to the water to make a smooth chutney. Adjust the taste with additional salt and pepper if desired. Store the chutney in an airtight container in the refrigerator for up to a week.
yields: 6 servings
Note: I like to serve these shrimp straight off the grill on a bed of fresh crisp veggies such as radishes, sweet bell peppers and grape tomatoes. Cucumbers, carrots and lettuce are a great addition too.