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Makes 2 to 3 servings
Photo: Becky Luigart-Stayner; Styling: Mamie Walling

How to Make It

Step 1

Combine first 5 ingredients; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers.

Step 2

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.

Step 3

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.

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