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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup mango chutney |
3 tablespoons fresh lime juice |
1 tablespoon olive oil |
1 tablespoon grated fresh ginger |
1/2 teaspoon curry powder |
1 pound peeled and deveined large shrimp |
3 (10-inch) metal skewers |
Directions:
1. Combine first 5 ingredients; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers.
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.
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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