Shrimp in Spiced Phyllo with Tomato Chutney

• 1/2 stick (1/4 cup) unsalted butterbutter
• 2 teaspoons minced peeled fresh gingerginger
• 2 teaspoons minced shallotshallot
• 1/2 teaspoon minced garlicgarlic
• 2 tablespoons sugarsugar
• 1 cup peeled, seeded, and chopped tomatoes
• 2 teaspoons tomato pastetomato-paste
• 2 teaspoons fresh lime juicelime-juice
• 1/2 cup chopped fresh cilantrocilantro
• 1/3 cup hazelnuts, toasted and finely choppedhazelnut
• 2 tablespoons curry powdercurry
• 6 (17- by 12-inch) phyllo sheetsphyllo
• 1 stick (1/2 cup) unsalted butter, meltedbutter
• 30 large shrimp, shelled and deveinedshrimp

1. 01Preheat oven to 375°F.
2. 02Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute. Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes.
3. 03Stir together nuts and curry powder.
4. 04Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel.
5. 05Remove 1 phyllo sheet, place on a work surface and brush well with butter. Sprinkle with one sixth spice mixture.
6. 06Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture.
7. 07Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles.
8. 08Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp. Arrange, seams down, 1/2-inch apart, on a buttered baking sheet.

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