Shrimp en Papilloute with Cilantro-Coconut Chutney

When choosing our menu items this year, we wanted to feature some unusual dishes. Ernie found a terrific recipe for Salmon en Papilloute in Suvir Saran and Stephanie Lyness' Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes.

We didn't want to use salmon, though, and opted instead for shrimp. We also weren't interested in having the oven on for a while, so we're cooking this on the grill.

Ingredients:

2 pounds shrimp, peeled and deveined
salt and pepper, about 1/2 tsp. ea.

For the chutney:

2/3 cup grated fresh coconut or 2/3 cup unsweetened dried coconut mixed with 1/3 cup milk
3 fresh green chiles, seeds removed
6 garlic cloves
2 cups fresh cilantro leaves
1/3 cup fresh mint leaves
juice of two lemons

You'll need some heavy duty aluminum foil and either an oven pre-heated to 450F, or a hot grill.