Combine first 5 ingredients; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers.
Grill shrimp, covered with grill lid, over medium-high heat (350º to 400º) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture, and serve.
Pour: To complement the diverse flavors of the curry-mango marinade, try a Hogue Riesling from Washington's Columbia Valley. The naturally crisp acidity balances sweet peach and apricot flavors for a refreshing finish.
I have made this twice and it is the best shrimp recipe I've found so far! I marinated the shrimp in a bowl for 1/2 hour, then cooked on a grill-type skillet instead of basting and using skewers. Works just fine, easy and fast! Served with grapefruit/lettuce salad and a vegetable, possibly carrots (I've forgotten!) Will absolutely make again.
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