Ingredients

  • ½ cup yogurt
  • 2 tablespoons fresh ginger root, minced
  • 2 tablespoons garlic, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons curry powder
  • ½ teaspoon paparika
  • ½ teaspoon salt
  • 1 pound large peeled shrimp
  • 1 cup fresh pineapple, minced
  • ½ cup sugar
  • 6 ounces pineapple juice
  • 3 tablespoons lime juice
  • 1 teaspoon chili garlic sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • salt, to taste
  • lime juice
  • fresh mint or cilantro, chopped

Directions

Combine yogurt, ginger, garlic, lemon juice, curry powder, paprika, and salt in large bowl. Add shrimp, toss to coat, cover and refrigerate 15-30 minutes.
The chutney=simmer pineapple, sugar, juice, 3 T lime juice, and chili garlic sauce in pan over medium-high heat, 8 minutes. Stir together cornstarch and water, add to pineapple mixture, and simmer until thickened. Season with salt.
Grill shrimp on skewers, 2-3 minutes per side. Drizzle with lime juice and sprinkle with mint/cilantro. Serve with chutney.

Source

Servings/Yield