Set the finished skewers atop hot cooked rice tossed with chopped fresh cilantro. If using wooden skewers, soak them in water while you prepare the ingredients.
4 servings (serving size: 2 skewers and about 1/4 cup sauce)
Thread tomatoes, shrimp, onion, and pepper alternately onto each of 8 skewers. Place skewers on a wire rack coated with cooking spray; place rack on a roasting pan. Drizzle with 2 tablespoons juice; sprinkle with black pepper and salt. Broil 4 minutes or until shrimp are done, turning once.
Combine remaining 2 tablespoons juice, chutney, and remaining ingredients in a small bowl, stirring well. Serve sauce with skewers.