Serve these spicy shrimp as hors d'oeuvres with a tangy mango chutney for dipping. You can make your own or purchase prepared chutney at most supermarkets or gourmet-food shops. Set out plenty of toothpicks so your guests can help themselves.
This dish is traditionally served with white rice and chutney, and tastes even better the day after its made. Try adding 1/2 cup of shredded coconut before serving for a twist.
From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).