Curry Mango Shrimp with Coconut Basmati Rice

SHRIMP:
1/2 cup mango chutney
3 tbls lime juice
1 tbls olive oil
1 tbls fresh ginger, grated or minced
1/2 tsp curry powder
1 lb peeled large shrimp

COCONUT BASMATI RICE:
3/4 cup chicken or vegetable broth
1/2 cup coconut milk
1/2 tsp salt
1/2 cup uncooked basmati rice
2-3 tbls chopped chives or sliced green onions
1 tbls chopped cilantro

SALAD:
spinach
dried cherries
pecans

Light grill or turn on broiler.

Combine first five ingredients and brush half over shrimp. Cover and let stand 15 minutes.

Combine broth, coconut milk, salt and rice in a large pot with lid. Bring to a boil; cover and turn down to simmer (low) for 20 minutes. Turn off burner after 20 minutes and let rice sit covered 10-15 minutes. Remove lid and fluff rice with a fork; add chives and cilantro and stir.

If grilling, place shrimp on skewers. If broiling, place on HOT broil pan. Grill or broil for 1-2 minutes on each side or until shrimp turn from grey to pink.

For a salad (optional), whisk some olive oil into a tablespoon of reserved marinade and serve over spinach. Add dried cherries and pecans.