Shrimp Tikka Masala, Mango & Jalapeño Skewers

This week I thought I would play on one of my all time favorite recipes, and in celebration of summer approaching, make some chicken tikka masala skewers. But when I got my chicken out, it had already gone bad, so I deferred to some shrimp I had luckily sitting in my freezer instead. Usually when something doesn’t work out the way I had planned–it actually turns out better, which is the case with these shrimp tikka masala skewers! I wish the shrimp I had on hand, had tails on them, and were slightly prettier, but with the orange mango, and green lime and jalapeños, they actually turned out vibrant, and kinda pretty. The flavors worked awesomely together! Usually I pair my tikka masala with mango chutney, so the sweet mango slices were a MUST, then I added some jalapeños for some additional heat, and some lime wedges. I was going to serve them on a bed of rice, without the sauce–but my husband and I both agreed that the masala sauce was the best part, so I added it at the last minute, and i’m so glad I did! I spooned some of it over the kababs while I was cooking them, and it added a lot of extra flavor and color! I invited my bro in law Dexter over for dinner, and we all LOVED these! They are one of the BEST things I have made in a really long time, and can’t wait to make more this summer! I hope you guys all enjoy!

{for the shrimp and marinade}
1 lb cooked, peeled & de-veined shrimp with tail on
1 cup plain yoghurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp garam masala
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger 

{For the Masala Sauce}
1 Tbsp unsalted butter
2 cloves garlic, minced
1 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 14.5oz can tomato sauce
1/2 to 1 1/2 cups heavy whipping cream {depending on desired heat}.

1 Tbsp olive oil
2 ripe mangoes, cut into bite-sized pieces
2 jalapeños, sliced
2 limes, sliced

Combine the shrimp and marinade ingredients in a large ziploc bag, and place in the fridge for 2 hours up to 1 day, to let the flavors marry.

Melt the butter in a pan over medium-high heat. Add the garlic and jalapeño, and cook for 1 minute, until fragrant. Add the spices: coriander, cumin, paprika, garam masala and salt. Stir to combine.

Stir in the tomato sauce and simmer for 5 minutes to thicken. Add the cream: 1/2 cup for spicy, 1 cup for medium, and 1 1/2 cups for mild.

Thread the marinaded shrimp onto skewers in a pattern along with slices of jalapeño, mango and lime.

Heat a grill/grill pan over medium high heat. Add a little olive oil and the shrimp skewers, and cook for 4-5 minutes, until the shrimp are cooked through, and the jalapeños are slightly charred. Spoon some of the masala sauce on top, then turn the skewers over, and cook for an additional 4-5 minutes. Spoon some more of the masala sauce on top, then arrange on a platter, and garnish with freshly chopped cilantro.

Serve with naan or white rice.

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<3 Sarah