Here's a spicy start to dinner. Toss the shrimp in a combination of olive oil, curry powder, paprika, and salt, then grill until charred. Serve these spicy shrimp as hors d'oeuvres with a tangy mango chutney for dipping.
In a medium bowl, combine oil, salt, sugar, curry powder, and paprika. Add shrimp; toss until well coated. Place in refrigerator; let marinate 1 hour.
Heat a grill pan over medium-high heat. Remove shrimp from refrigerator; letting excess marinade drip into bowl, transfer shrimp to grill pan, working in batches, if necessary.
Grill until shrimp are opaque and slightly browned on the outside, about 2 minutes on each side. Transfer to a platter; serve hot with chutney.