Shrimp appetizer with tomato-ginger chutney

Ingredients:

• 12 large shrimp, peeled, deveined and tails on (about 220g)
• A pinch of cayenne pepper
• A pinch of curry powder
• Coriander leaves, for serving
• Half a lemon
• 1 tbsp unsalted butter
• 1 tbsp. vegetable oil
• 0.5 tsp coriander seeds
• 0.5 tsp cumin seeds
• 0.5 tsp fennel seeds
• 220 g grape tomatoes, quartered
• 1 tbsp tomato paste
• 1 tbsp. apple cider vinegar
• 2.5 cm ginger root, finely grated
• 1/4 teaspoon sugar

Preparation:

1. Use a toothpick to pierce the tail meat and other end of the shrimp, creating a number 6 shape on each shrimp. Fill a medium bowl with ice water.
2. Bring a medium saucepan of generously salted water to a boil. Squeeze the juice of half a lemon into the water. Add the shrimp and cook until pink and just cooked through, 3-4 minutes. Transfer the shrimp to ice water to cool for a few minutes. Remove the toothpicks and refrigerate the shrimp until ready to serve. Cooked shrimp can be stored in the refrigerator for 1 day..
3. Meanwhile, combine the butter, vegetable oil, coriander, cumin, and fennel seeds in a small saucepan and heat over medium heat until the spices darken and become fragrant, about 1 minute. Add the tomatoes, 3 tablespoons water, tomato paste, vinegar, ginger, 1/2 tablespoon salt, sugar, cayenne pepper, and curry powder and bring to a boil.
4. Reduce heat and simmer, stirring occasionally and gently mashing the tomatoes, until the sauce thickens, 10-12 minutes. Let the chutney cool completely. Chutney can be stored in the refrigerator for up to 2 days..
5. Pat the shrimp dry and arrange them on a serving platter. Place a small mound of chutney on each shrimp (not on the tail) and garnish with a cilantro leaf.