Ingredients

• 3 sheets phyllo dough
• Melted butter
• 1/4 cup ground hazelnuts
• 1 tablespoon garam masala
• 5 head-on gulf shrimp
• 2 tablespoons butter
• 1 teaspoon ginger, chopped
• 1 teaspoon shallots, chopped
• 1/4 teaspoon garlic, chopped
• 1 tablespoon sugar
• 1 teaspoon tomato paste
• 1/2 cup tomato concasse
• 1 teaspoon lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Lay a sheet of phyllo out and brush with melted butter. Sprinkle one-third of the hazelnuts and then one-third of the garam masala. Repeat process two more times, placing each new phyllo dough sheet directly on top of the seasoned phyllo sheets. Cut the stack widthwise into 5 strips, place one shrimp on the near end of each strip, and roll. Place the rolls on a lightly greased baking sheet. Bake in a 375 degree oven for 8 minutes.
2. To make the chutney, melt the butter in a saute pan, and sweat the ginger, shallots and garlic. Add sugar, tomato paste, tomato concasse and cilantro.
3. Spoon some chutney over each roll before serving it.