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

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.

Ratings & Reviews

AliceMedin's Review

mab346
June 06, 2013
N/A

mab346's Review

AliceMedin
May 24, 2009
Incredibly delicious. Made on counter-top grill. Served with the Coconut Basmati Rice, another 5 star recipe! Frequent flier at our house!

barbaro's Review

barbaro
November 23, 2008
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.