For Prawns:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pound large Prawns in shell, peeled, leaving tail fan attached
For Chutney:
Gulf Islands Gourmet Mango Chutney
Preparation
Marinate Prawns:
Purée all ingredients for marinating Prawns, except Prawms, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add Prawns and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while Prawns marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs:
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
Thread 4 Prawns onto each skewer, leaving small spaces between them. Put on a tray.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.
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