Title: African spiced shrimp with tabbouleh and tomato chutney
 Categories: *md, Seafood, 
      Yield: 1 Servings
 
-----------------------FOR TABBOULEH----------------------------
      8 oz Tabbouleh
      4 oz Mixed vegetables; chopped
           -scallions, parsley and
           -mint, diced tomatoes,
           -celery and sweet red
           -peppers
      1 oz Lemon juice
           Salt and pepper to taste

------------------------FOR CHUTNEY-----------------------------
      6 oz Golden raisins
      5 oz Diced golden apples
      3 oz Fresh ginger
      2 oz Chopped fresh tomato
      1 tb Tomato paste
      1 oz Honey
      2 oz Rice wine vinegar
      1    Pinches cayenne pepper
           Salt and pepper to taste
           Olive oil
           Crushed cumin
           Coriander
           Cayenne pepper
           Curry powder
           Ginger powder
           Allspice
           Tumeric
           Chili powder
     12 lg Shrimp; cleaned and deveined
 
  Steam tabbouleh together with scallions, parsley, tomatoes, celery,
  sweet red peppers and mint. When done add lemon juice and salt and
  pepper to taste. In a small sauce pot, combine chutney ingredients.
  In a medium sauce pan, combine all of the chutney ingredients. Cook
  over medium heat till reduced to half. Cool chutney to room
  temperature before serving. Marinate shrimp in oil and spices for X
  amount of time. Grill or pan sear shrimp. Yield: 4 servings