Chutney-glazed shrimp with rice pilaf

1 tablespoon margarine or butter
1 small onion, finely chopped
1 cup long-grain white rice
3/4 teaspoon salt
1 cup chicken broth
1 cup frozen peas
1/4 cup slivered almonds, toasted
1/3 cup mango chutney, chunks finely chopped
1 teaspoon curry powder
1 1/4 pounds large shrimp, shelled and deveined, leaving tail part of shell on if you like
Total Time: about 40 minutes

1.In 2-quart saucepan, melt margarine over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and 1/2 teaspoon salt, and cook 1 minute, stirring. Stir in broth and 1 cup water; heat to boiling over high heat. Reduce heat to low and simmer, covered, 15 minutes. Stir in frozen peas and cook, covered, 5 minutes longer or until rice is tender. Stir in almonds.
2.Meanwhile, preheat broiler. In medium bowl, mix chutney, curry powder, and remaining 1/4 teaspoon salt. Pat shrimp dry with paper towels. Add shrimp to chutney mixture and toss until evenly coated.
3.Arrange shrimp in broiling pan (without rack). With broiling pan at closest position to source of heat, broil shrimp 5 to 6 minutes or until they turn opaque throughout. Serve with rice.