Curry-Mango Shrimp

½ cup mango chutney
3 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon grated fresh ginger
½ teaspoon curry powder
1 pound peeled and deveined large shrimp
3 (10-inch) metal skewers

Combine first 5 ingredients; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers.

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. Makes 2 to 3 servings.

SERVE
Coconut Basmati Rice
Combine ½ cup chicken broth, ½ cup coconut milk, ½ teaspoon salt, and ½ cup uncooked basmati rice in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in 3 tablespoons chopped green onion and 1 tablespoon chopped fresh cilantro. Makes 3 cups.

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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