Black Pepper Shrimp With Coriander-Coconut Chutney

• Shrimp:
• 1 1/2 teaspoons ground coriander
• 2 teaspoons canola oil
• 1/4 teaspoon freshly ground black pepper
• 12 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
• 1/4 teaspoon salt
• Cooking spray
• 2 tablespoons fresh lime juice
• Chutney:
• 1 cup chopped onion
• 1/3 cup chopped fresh cilantro
• 3 tablespoons flaked sweetened coconut
• 2 tablespoons fresh lime juice
• 1 tablespoon mango chutney
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon minced fresh green chile
• 1/4 teaspoon salt
• 2 garlic cloves
• Fresh cilantro sprigs (optional)

1. To prepare shrimp, combine first 3 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator for 2 hours, turning bag occasionally.
2. Prepare grill to medium-high heat.
3. Remove shrimp from bag. Sprinkle shrimp with 1/4 teaspoon salt. Place shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Drizzle 2 tablespoons juice over shrimp; keep warm.
4. To prepare chutney, combine onion and remaining ingredients except the cilantro sprigs in a food processor; process until smooth. Serve with shrimp. Garnish with cilantro sprigs, if desired.

shrimp, ground coriander, canola oil, freshly ground black pepper, jumbo shrimp, salt, cooking spray, lime juice, onion, fresh cilantro, coconut, lime juice, mango, sugar, ground cumin, fresh green chile, salt, garlic, cilantro

Taken from www.myrecipes.com/recipe/black-pepper-shrimp-with-coriander-coconut-chutney (may not work)