Chef Recipes

Tandoori Shrimp and Mango salad

By Chef Willis Getchell
Scottsdale Culinary Institute

DRESSING
½ cup Major Grey’s chutney
2/3 cup fresh lime juice
½ cup Vegetable oil
1 tsp Cayenne

FOR TANDOORI MARINADE
1 Tbs Paprika
2 tsp. ground cumin
2 tsp ground coriander
4 cloves garlic, crushed
1 inch piece ginger, peeled and minced
2 jalapeno chilies, seeded and minced
1 cup plain yogurt
Zest of 1 lime , finely minced or grated

FOR SALAD
2 pounds Shrimp, peeled and deveined
¼ cup vegetable oil
6 cups packed tender greens [Arugula,baby spinach or watercress or combo]
1 cup Cilantro sprigs
3 red bell peppers, cut julienne
2 firm ripe Mangos, cut into med. Dice