Seared Shrimp With Peach Chutney

• 1 pound shrimp fresh or frozen, thawed, peeled, tails left on, if desired, and deveined
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon mustard seeds
• 1/4 teaspoon crushed red pepper
• 2 green tomatoes medium, chopped
• 2 peaches large, chopped
• 1 teaspoon ground cumin
• 1/3 cup chopped cilantro

1. Pat shrimp dry with paper towels. Heat 1 tablespoon oil in a very large skillet over medium-high heat. Sprinkle shrimp with half of the salt. Add shrimp to skillet. Cook for 2 to 3 minutes or until opaque, turning once. Remove from skillet and cover to keep warm. In the same skillet combine 2 tablespoons of the oil, mustard seeds, and crushed red pepper. Heat over medium-high heat until mustard seeds begin to crackle (2 to 3 minutes). Add tomatoes, peaches, cumin, and remaining salt. Reduce heat and cook, uncovered, for 8 to 10 minutes or until tomatoes and peaches soften, stirring occasionally. Remove from heat; stir in cilantro.
2. Serve shrimp with peach chutney.

shrimp, extravirgin olive oil, kosher salt, mustard seeds, red pepper, green tomatoes, peaches, ground cumin, cilantro

Taken from www.yummly.com/recipe/Seared-Shrimp-with-Peach-Chutney-829808 (may not work)