To give your Thanksgiving guests something to nibble on while you coax the turkey to the table, offer these simple grilled curried shrimp with cranberry chutney for dunking.

The recipe comes from the November issue of Everyday With Rachael Ray magazine.

Grilled Curried Shrimp With Cranberry Chutney

Servings: 4

3 tablespoons vegetable oil, divided

4 large cloves garlic, finely chopped

2-inch piece fresh ginger, finely chopped

2 teaspoons curry powder

1/4 teaspoon crushed red pepper flakes

Salt and freshly ground black pepper

12 large shrimp (about 1/2 pound), peeled and deveined

3 tablespoons finely chopped cilan-tro

3 1/2 teaspoons cider vinegar, divided

1 cup whole-berry cranberry sauce

In a small skillet, heat 2 tablespoons of the oil over medium heat. Reduce heat to low, add the garlic and ginger and cook, stirring frequently, for 5 minutes.

Add the curry powder and crushed red pepper. Season with salt and black pepper and cook, stirring, for 1 minute.

Transfer half the garlic-spice mixture to a medium bowl, leaving the remaining mixture in the skillet.

To the bowl, add the shrimp, cilantro, 1 1/2 teaspoons of the vinegar and the remaining 1 tablespoon of oil. Season with salt and black pepper and toss to combine.

Cover with plastic wrap and refrigerate for 30 minutes.

Meanwhile, in the skillet with the remaining garlic-spice mixture, add the cranberry sauce and the remain- ing 2 teaspoons of cider vinegar and cook over low heat, stirring, for 5 minutes.

Season with salt and back pepper and transfer the cranberry chutney to a small serving bowl.

Once the shrimp have marinated, heat a grill pan over medium-high. Grill the shrimp until opaque and just cooked through, 2 to 3 minutes per side.

Serve with the chutney.