2 T Lemon Juice (fresh) 2 T Prepared Mango-Date Chutney 2 T Honey 2 T Fresh Ginger (grated) 2 T Red Chili Flakes (optional) 1 T Coriander Seeds ((can substitute powder)) 1⁄2 T Salt 2 T Shrimp (peeled and de-veined) 3 T Vegetable Oil
1. In a large bowl combine the lemon juice, chutney, honey, ginger, chili flakes (if using), coriander, and salt. Mix well. Add the shrimp and toss well to coat. Cover and refrigerate for 2 hours.
2. About 10 minutes before serving time, heat the vegetable oil in a large skillet over medium-high heat. Just before the oil starts smoking, add the shrimp and marinade to the pan.
3. Sauté for 1 to 2 minutes or until the shrimps are pink and no longer translucent. Transfer to a serving bowl and pour any liquid from the pan over the shrimp. Serve warm.