Doyle's Sauce

1 ½ c. mayonnaise
12 oz. mango chutney (small jar of Major Grey's)
1 T. curry powder
6 shallots, chopped

Blend all ingredients in food processor until mostly smooth.
Serve chilled on boiled or broiled shrimp.
Return to Sauces list We encountered this recipe at Doyle's restaurant on Circular Quay, Sydney. There, it was presented on grilled giant prawns with bacon and macadamia nut stuffing. We currently favor sweet Jamaican curry powder for this sauce.