Gulf Shrimp in Spiced Phyllo with Tomato Chutney

• 3 sheets phyllo dough
• Melted butter
• 1/4 cup ground hazelnuts
• 1 tablespoons garam masala
• 8 medium (21-26 to a pound) shrimp, cleaned and shelled
• Tomato Chutney
• 2 tablespoons butter
• 1 teaspoon ginger, chopped
• 1 teaspoon shallots, chopped
• 1/4 teaspoon garlic, chopped
• 1 tablespoon sugar
• 1 teaspoon tomato paste
• 1/2 cup tomato concasse
• 1 teaspoon lime juice
• 1/4 cup cilantro, chopped

1. Lay a sheet of phyllo out and brush with melted butter.
2. Sprinkle one third of the hazelnuts, and then one-third of the garam masala.
3. Repeat process two more times, placing each new phyllo dough sheet directly on top of the seasoned phyllo sheets.
4. Cut the stack widthwise into 8 strips, place one shrimp on the near end of each strip, and roll.
5. Place the rolls on a lightly greased baking sheet.
6. Bake in a 375-degree oven for 8 minutes.
7. To make chutney, melt the butter in a saute pan, and sweat the ginger, shallots, and garlic.
8. Add sugar, tomato paste, tomato concasse, lime juice, and cilantro.
9. Spoon some chutney over each roll before serving.

phyllo, butter, ground hazelnuts, garam masala, shrimp, tomato, butter, ginger, shallots, garlic, sugar, tomato paste, tomato concasse, lime juice, cilantro

Taken from www.foodnetwork.com/recipes/gulf-shrimp-in-spiced-phyllo-with-tomato-chutney-recipe.html (may not work)