Spicy Shrimp with 2 Sauces

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2 pounds jumbo shrimp, peeled and deveined, tails left on

1 tablespoon minced garlic

1 tablespoon finely minced fresh red cayenne chiles, seeded

1/2 cup extra-virgin olive oil

Green Curry Sauce, recipe follows

Tomato Chutney Sauce, recipe follows

Green Curry Sauce:

2 teaspoons coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoons black peppercorns

1 tablespoon chopped shallots

1 tablespoon finely chopped garlic

2 teaspoons chopped ginger

1 lime, zested and juiced

1/2 lemon, zested

2 tablespoons chopped cilantro leaves

2 tablespoons chopped basil leaves

2 serrano chiles, stemmed, seeded and chopped

Salt and freshly ground black pepper

1 cup plain yogurt, drained

Tomato Chutney Sauce

1/2 pound tomatoes, peeled, seeded, and roughly chopped (about 2 cups)

1 tablespoon sugar

1/2 teaspoon salt

1 teaspoon garam masala

1 serrano chile, seeded, roughly chopped

1 garlic clove

2 teaspoons minced ginger

1 lime, zested and juiced

1 tablespoon peanut oil

1 tablespoon vegetable oil

1 to 2 tablespoons lemon juice