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Shrimp Tikka with Fresh Mango Chutney

['1/4 cup vegetable oil', '2 tablespoons fresh lime juice', '1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)', '1 (1-inch) piece peeled ginger, chopped', '1 large garlic clove, smashed', '2 teaspoons ground garam masala', '3/4 teaspoons turmeric', '1/8 teaspoons grated nutmeg', '2 pound large shrimp in shell, peeled, leaving tail fan attached', '1 teaspoon ground cumin', '1 (3/4-pound) unripe mango, chopped', '1/3 seedless cucumber, peeled and chopped (3/4 cup)', '1/2 cup chopped red onion', '1 to 2 teaspoons minced fresh jalapeño with seeds', '3 tablespoons fresh lime juice', '3 tablespoons thinly sliced mint', '3 tablespoons chopped cilantro', 'Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes', 'Accompaniment: lime wedges']

Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas);
Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

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