Chai-brined Shrimp Skewers

Ingredients

• 3 cups water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 2 tablespoons grated peeled fresh ginger
• 1/2 teaspoon white peppercorns, crushed
• 8 whole cardamom pods, crushed
• 6 whole cloves
• 1 bay leaf

• 1 (3-inch) cinnamon stick, broken
• 2 tablespoons black tea leaves (such as Darjeeling)
• 1 cup ice cubes
• 32 peeled and deveined large shrimp (about 1 1/2 pounds)
• 2 large peeled ripe mangoes, each cut into 8 (2-inch) pieces
• Cooking spray
• 1/2 cup sliced green onions
• 8 Indian flatbreads (naan)

Preparation

1. Combine first 9 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in tea leaves; simmer 2 minutes. Strain mixture through a sieve into a large bowl; discard solids. Stir in ice; chill.

2. Add shrimp to water mixture; chill 20 minutes.

3. Prepare grill.

4. Remove the shrimp from bowl; discard liquid. Pat the shrimp dry with paper towels. Thread 4 shrimp and 2 mango pieces alternately onto each of 8 (12-inch) skewers.

5. Place the skewers on a grill rack coated with cooking spray. Grill for 2 minutes on each side or until the shrimp are done. Sprinkle with sliced green onions. Serve with flatbread.

**Note, might want to brush shrimp with more brine or caradmom before grilling for more flavor