Mumbai Grilled Shrimp with Coconut-Tamarind – Marcel’s Culinary Experience

Ingredients

• 3 Cloves garlic, minced
• 2 Green chilies, minced with some seeds and membrane (use tiny green arbol chiles or one serrano chile)
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cloves
• 1 teaspoon Ground cinnamon
• 1 teaspoon Cayenne powder
• 2 Tablespoons Tamarind chutney
• 1/2 C. Vegetable oil
• Salt to taste
• 1 ½ Pounds jumbo shrimp, peeled with tail on (16-20 count)
• 1 ¼ C. Coconut cream (NOT cream of coconut)*
• Garnish: Chopped fresh cilantro
• Soaked bamboo skewers (if serving as a one-bite appetizer)