Recipe - Grilled Shrimp Cocktail

One fourth cup Minced onion
One half Stick plus 3 tablespoons
unsalted butter; softened
(One fourth cup)
1 tablespoon North Indian Dried Spice
powder; or to taste
2 tablespoon Minced bottled Major Grey's
Chutney
One fourth teaspoon White pepper
8 Wooden skewers; soaked in
cold
; water for 10
; minutes (8inch)
32 lg Shrimp; (about 2 pounds),
; shelled, leaving
; the tails intact,
; and deveined
8 sl Lean bacon
3 tablespoon Minced fresh parsley leaves

In a small skillet cook the onion in 3 tablespoons of the butter over
moderately low heat, stirring, until it is softened, stir in the North
Indian Dried Spice powder, the Major Grey's Chutney, and the white pepper,
and let the mixture cool. In a bowl cream together the remaining One half stick
butter and the North Indian Dried Spice butter to a piece of waxed paper.
Using the paper as a guide, roll the butter into a log and chill it for at
least 1 hour or overnight.

Thread each skewer with 4 of the shrimp, lacing the bacon between each
shrimp, and grill the kebabs on an oiled rack set about 4 inches over
glowing coals for 4 to 5 minutes on each side, or until the shrimp are pink
and the bacon is crisp. Transfer the kebabs to plates, top them with slices
of the North Indian Dried Spice butter, and garnish them with the parsley.

Yield: 4