Summertime warm weather just lends itself to tropical flavors. Spicy and sweet… there’s just something about that combination that just works during this time of the year.

Plus, any excuse to use mango chutney is ok by us.

I “borrowed” this recipe out of a Coastal Living magazine and made a few changes since I was cooking for two, but this is a delicious summer meal that I can’t wait to make again!!

For the shrimp:

• Âœ cup mango chutney
• 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon grated fresh ginger
• Âœ teaspoon curry powder
• 1 pound peeled and deveined large shrimp (I used Âœ pound for 2 people)
• Metal skewers

Combine lime juice, olive oil and spices in a large ziploca bag and let shrimp marinate for at least 15 minutes. Skewer the shrimp.

Grill shrimp, covered, over medium-high heat (350-400 degrees) for about 5 minutes per side, brushing each side with the chutney.

For the Coconut Basmati Rice:

• Ÿ cups chicken broth
• Âœ cup of coconut milk
• Âœ teaspoon salt
• Âœ cup uncooked basmati rice

I doubled the rice recipe and it was a perfect amount for two people. I also used brown basmati rice which took longer to cook, but came out delicious.

Combine all ingredients in a medium saucepan and bring to a boil, then cover, reduce the heat and let simmer about 20-30 minutes until the liquid is absorbed and the rice is tender. Stir occasionally. The recipe suggests adding 3 tablespoons chopped green onion and one tablespoon chopped fresh cilantro after the rice is cooked, but I didn’t have those ingredients in the house and it tasted fine without them.

We served the shrimp and rice with a heaping side of the mango chutney, and paired the meal with a dry Reisling.

*Coastal Living recommends pairing this dish with a Hogue Riesling from Washington’s Columbia Valley.

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