Recipe Name: Shrimp Chhewyala
Description: Classic Nepali Grilled Shrimp Marinated in Mustard Oil
Serving Size: (As desired)
Preparation Time:  about an hour or longer with marinating

2 lbs. Medium shrimps, peeled and deveined
4 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon chili powder
1 teaspoon freshly cracked black pepper
1 teaspoon timur (Szechwan pepper)
1 tablespoon dill weed, chopped
4 tablespoons mustard oil
Bamboo skewers (pre-soaked in cold water for at least 30 min.)

3 tablespoons mustard oil
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon mustard seeds
3 red chilies
3 cloves garlic
1-in ginger
1/2 teaspoon turmeric
Salt and pepper

1 teaspoon fenugreek
10 cloves garlic, thinly sliced
1 tablespoon mustard oil
½ cup green onions, cut in 1-in. length
In a large bowl, combine shrimps with four tablespoons of lemon juice, two tablespoons of soy sauce, one teaspoon of chili powder, one teaspoon of freshly cracked black pepper, one teaspoon of timur (Szechwan pepper), one tablespoon of chopped dill weed, and four tablespoons of mustard oil. Let marinate for four hours. Thread the marinated shrimps into bamboo skewers; grill until cooked through.

In a blender combine cumin, coriander, mustard seeds, chilies, three cloves of garlic, ginger, and turmeric with one tablespoon of oil to yield smooth paste.

In a bowl, mix the garlic-ginger paste with the grilled shrimp, gradually pouring two tablespoons of mustard oil; toss it well to coat
thoroughly. Cover and set aside for 5 min. to marinate.

To garnish, in a non-stick pan heat two tablespoons, toast fenugreek till it turns dark. Add garlic slices and fry till light brown. Pour
the oil mixture over the marinated shrimp. Add green onions. Toss the whole mixture well. Serve with stir-fried vegetables and rice.

Reformatted from a recipe submitted to Good Cooking © '2003 by Good Cooking, Inc. '99