Grilled Mango Curry Shrimp with a Creamy Yogurt Sauce

Step 1: Shrimp and Marinade ... Add the chutney, lime juice, ginger, fresh herbs, and curry powder to a bowl (non-reactive - glass); and, mix to combine. You can also use a ziploc bag. Add the shrimp, and toss; making sure all the shrimp are well coated. Cover with plastic wrap, or close the ziploc bag; and refrigerate for 15-30 minutes; then, let the shrimp set on the counter 15 minutes, to take the chill off. I don't like to marinate the shrimp more than 30-45 minutes in total.

Step 2: Skewers ... If using wood skewers; soak the skewers for 15 minutes in water, so they don't burn. Skewer your shrimp, making sure not to push them too close together.

Step 3: Sauce ... As the shrimp marinates, prepare the sauce. Same flavors as the marinade. Add the chutney, yogurt, herbs, and a pinch of salt and pepper to taste; and, mix to combine. Cover and refrigerate until ready to use. Note: If your brand of chutney is fairly 'chunky,' I prefer to make it a small dice.

Step 4: Shrimp and Grill ... After the shrimp have marinated, season with salt and pepper on both sides. Then, grill. They don't take long; so, if you are serving with rice or couscous - make sure to prepare that in advance. Season the grill, grill pan, or saute pan with oil before grilling. Grill on a smoking hot grill/pan; on each side for 3-4 minutes, if that. When, the shrimp begin to curl and turn pink; they are done.

Step 5: Finish and Serve ... Simply serve over a bed of rice or couscous. And, don't forget your dipping sauce. On the side, you can add your favorite vegetable. Skewers of grape tomatoes are delicious with this. Make sure to garnish with a lime wedge to squeeze over the top. ENJOY!