Ingredients

Instructions

  1. In a large bowl, combine the lemon juice, chutney, honey, ginger, red pepper flakes (if using), coriander, and salt;. mix well.
  2. Add the shrimp and toss well to coat; cover and refrigerate for 2 hours.
  3. About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat.
  4. Just before the oil starts smoking, add the shrimp and marinade to the pan.
  5. Sauté for 1 to 2 minutes or until the shrimp are pink and no longer translucent.
  6. Transfer to a serving bowl and pour any liquid from the pan over the shrimp.
  7. Serve warm with basmatti rice with chives.