Gulf Shrimp in Spiced Phyllo with Tomato Chutney

Directions

1. 1
   Lay a sheet of phyllo out and brush with melted butter.
2. 2
   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.
3. 3
   Cut the stack widthwise into 8 strips, place one shrimp on the near end of each strip, and roll.
4. 4
   Place the rolls on a lightly greased baking sheet.
5. 5
   Bake in a 375-degree oven for 8 minutes.
6. 6
   To make chutney, melt the butter in a saute pan, and sweat the ginger, shallots, and garlic.
7. 7
   Add sugar, tomato paste, tomato concasse, lime juice, and cilantro.
8. 8
   Spoon some chutney over each roll before serving.