Grilled Ginger-Lime Shrimp and Summer Fruit Chutney

Summer Fruit Chutney:
1/2 cup cider vinegar
1/4 cup sugar
1/4 cup packed brown sugar
4 whole cloves
1 cinnamon stick
1/2 cup golden raisins
2 tbsp. thinly sliced peeled ginger
1/2 tsp. yellow mustard seeds
1/2 tsp. crushed red pepper
1½lbs. firm ripe nectarines, peeled, pitted, and chopped
1 lb. firm ripe peaches, peeled, pitted, and chopped

Ginger-Lime Shrimp: 1/2 cup fresh cilantro leaves
1/4 cup thinly sliced green onions
2 tbsp. chopped peeled fresh ginger
1 tbsp. lime juice
1 tbsp. canola oil
1/2 tsp. salt
1/2 tsp. sesame oil
4 garlic cloves, chopped
1 jalapeño pepper, seeded and chopped
1½lbs. large shrimp, peeled and deveined

Combine the first 3 ingredients for Summer Fruit Chuntey in a large saucepan;
bring to a boil. Place whole cloves and cinnamon stick on a double layer of
cheesecloth. Gather edges; tie securely. Add cheesecloth bag, golden
raisins, sliced peeled ginger, yellow mustard seeds, and crushed red pepper
to pan. Reduce heat, and simmer 8 minutes. Add nectarines and
peaches; bring to a boil. Reduce heat, and simmer until reduced to 4 cups
(about 45 minutes), stirring occasionally. Discard bundle. Spoon into a
bowl. Cover and chill at least 2 hours.

To prepare Ginger-Lime Shrimp: combine the first 9 ingredients in a food processor, and process until coarsely chopped. Combine cilantro mixture and shrimp in a large zip-top plastic bag;
seal and shake well. Refrigerate 30 minutes.

Prepare grill.

Remove shrimp from bag; discard marinade. Thread 4 shrimp on each of 8 skewers.
Place shrimp skewers on a grill rack coated with cooking spray; grill 5 minutes
or until done, turning once. Serve with Chutney.

8 servings