If you like Indian and various curries, try this on your bbq. It isn't spicy, but it has some nice flavours. I doubled the recipe and added a tad bit more garlic, ginger and jalapeño. I suppose if you want it spicy you can add some curry powder and some curry leaves. I am going to try it next time I make it. I think it would be good on chicken as well. I didn't do the mango chutney, but I got the recipe from epicurious, so it probably is good. It is still good without the chutney, makes a great marinade.

For shrimp:
1/4 cup vegetable oil
2 Tbsp fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 tsp ground garam masala
3/4 tsp turmeric
1/8 tsp grated nutmeg
2 lb large shrimp in shell, peeled, leaving tail fan attached

For chutney:
1 tsp ground cumin
1 (3/4-lb) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 tsp minced fresh jalapeño with seeds
3 Tbsp fresh lime juice
3 Tbsp thinly sliced mint
3 Tbsp chopped cilantro

Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes
Accompaniment: lime wedges
Preparation

Marinate shrimp:
Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.

Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.

Make kebabs:
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);

Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.

Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

Cooks' notes:
•Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
•Marinade can be made 1 day ahead and chilled.
•Chutney can be made 6 hours ahead and chilled.