Madras Shrimp
¼ cup prepared mango chutney such as Major Grey’s Chutney
½ teaspoon Madras curry powder
1 Tablespoon fresh lemon juice
1 Tablespoon white wine
1 teaspoon peeled and minced fresh ginger
1 clove garlic, minced
2 green onions, chopped
12 jumbo gulf shrimp, peeled, deveined and butterflied
6 strips thinly sliced bacon, cut in half
1 Tablespoon olive oil
1 Tablespoon chopped unsalted peanuts
1 Tablespoon sweetened flaked coconut
Small wooden skewers
Combine the chutney, curry, lemon juice, wine, ginger, garlic and onions in a medium bowl. Add the shrimp, tossing to coat; let stand for 10 minutes. Remove the shrimp and reserve the sauce. Wrap the middle of each shrimp with a strip of bacon, stretching the bacon to make it overlap; secure with a wooden skewer. Heat the olive oil in a nonstick skillet over medium-high. Add the shrimp and sear for 2 minutes for each side or until the bacon is browned. Add the reserved sauce and reduce to a glaze, turning the shrimp once, about 1 to 2 minutes. Top with the peanuts and coconut, and serve immediately. Serves 6.