- 1/2 cup Major Grey's chutney
- 2/3 cup fresh lime juice
- 1/2 cup vegetable oil
- 1 teaspoon cayenne
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander seeds
- 4 garlic cloves, crushed
- a 1-inch piece fresh gingerroot, peeled and chopped
- 2 fresh serrano or jalapeño chilies, seeded and chopped (wear rubber gloves)
- 3/4 cup plain yogurt
- 1 teaspoon freshly grated lime zest (about 1 lime)
- 2 pounds medium shrimp (about 50), shelled and deveined
- 1/4 cup vegetable oil for frying
- 6 cups packed tender watercress sprigs, washed well and spun dry
- 1 cup fresh coriander sprigs, washed well and spun dry
- 3 red bell peppers, cut into julienne strips
- 2 firm-ripe mangoes, peeled and cut into julienne strips
- Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
- In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
- Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.
- In large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed with tongs to paper towels to drain and cool slightly.
- In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.