Recipe for Jumbo Shrimp with Mango Chutney 
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Yield:
1.5 cup
Ingredients:
Amount Ingredient
For Jumbo Shrimp: ----------------
1 lb large shrimp (21 to 25 count or larger)
1/2 cup soy sauce
1 tsp chopped fresh ginger root
1 tsp chopped garlic
2 tbl white wine
1 tsp chopped mixture of fresh parsley and cilantro
----------------- For Mango Chutney: ----------------
1 x ripe mango, seeded and thinly sliced
1/4 cup finely diced red bell pepper
1/4 cup raisins
2 tbl apple cider vinegar
2 tbl packed brown sugar
Instructions:
Instructions: For Jumbo Shrimp:
Peel and devein shrimp; rinse and pat dry. To make a marinade for the shrimp, combine soy sauce, ginger, garlic, wine and chopped herbs in a round casserole or 10-inch glass pie plate. Place shrimp in marinade for 1 minute. Pour off all but 2 tablespoons of marinade.

TO COOK ON STOVE: Preheat a non-stick skillet over medium-high heat.Add shrimp in remaining marinade. Cook about 3 to 4 minutes, stirring constantly, until shrimp turn pink.

TO GRILL: Remove shrimp from marinade and thread onto skewers. Grillover medium-hot coals, about 2 minutes on each side.

TO MICROWAVE: Leave shrimp in glass dish. Stirring midway through cooking,microwave on high 3 minutes, or until shrimp turn pink and opaque. Place shrimp around edges of 4 plates and place chutney in the center. Serve immediately.

For Mango Chutney:
In a non-metal bowl, combine mango, bell pepper, raisins, vinegar, sugar, nutmeg and cloves. Stir, cover and let stand refrigerated overnight.

Makes 1 1/2 cups.

Makes 4 servings.

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