BBQ Shrimp with Mango Chutney

I love love love shrimp, I can't help it, it so so so good. This is a delicious and unique shrimp BBQ dish. It is great as an appetizer or you can serve it with brown rice, and you've got a nice meal. I made this for a family BBQ a few weeks ago and it disappeared quickly, I wished I had made more. I improvised on the mango chutney, but it turned out surprisingly well. It has a great balance between the sweetness of the mango & the acid of the vinegar & lime.

BBQ Shrimp with Mango Chutney

Shrimp Marinade

3 tbsp organic olive oil
1 jalapeño, crushed
2 tbsp fresh ginger, crushed
1 large clove garlic, crushed
1/8 cup cilantro, chopped
1 lime, juiced
1tsp turmeric
1 tsp cumin
jumbo uncooked shrimp

Mix ingredients together in a large zip lock bag. Marinate shrimp overnight (or at least 2 hours.) Skewer shrimp on skewer and place on grill till shrimp turn pink. Serve with mango chutney

Mango Chutney

2 cups organic mango, chopped
1/2 cup red onion, chopped
1/4 cup white wine vinegar
1 lime, juiced
3 tbsp organic honey
1 tbsp organic sugar
1 tbsp fresh ginger, crushed
1 jalapeño, chopped
1/8 cup organic cilantro, chopped
1/2 tbsp crushed red pepper flakes
1 bay leaf
1 tsp cumin
salt

In a large pan, combine white wine vinegar, lime, onion, honey, sugar, ginger, jalapeño, cilantro, red pepper flakes, cumin, and bay leaf. Simmer. Add mango, continue to simmer until mango and onion is soft. Add salt to taste. Take out the bay leaf. Transfer mango mixture to a bowl and use a masher or an immersion blender to lightly mash the chutney until you reach your desired consistency ( you can leave it thick & chunky or blend till it is smooth.) Refrigerate and serve.