Curry-Mango Shrimp

Name: Curry-Mango Shrimp
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

7 ingredients

3 steps

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 (350° to 400°) 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.