Creamy Mango Sauce. Place chutney in a small bowl; chop any large pieces. Add yogurt, lime juice and cilantro. Cover and refrigerate at least 1 hour. Makes 1 1/2 cups.
Horseradish Sauce. In a small bowl, whisk together mayonnaise, ketchup, horseradish and chives, if desired. Cover and refrigerate at least 1 hour. Makes 1 cup.
Spread half the shrimp on a platter with 2 sauces separated into 2 bowls. Garnish with lemon; refresh shrimp as needed.
