1To make the mango chutney heat 1 tablespoon olive oil in a saucepan. Add the finely diced onion and garlic and cook for 4 minutes, until translucent. Combine with the sugar and mix well. Cook until sugar is completely dissolved and get to a syrupy texture. Once ready add the mango and the chili flakes, cover the water and simmer the mixture for an hour.
2To marinate the shrimp mix the 2 tablespoons extra virgin olive oil with finely diced garlic cloves and 1 tablespoon yuzo. Mix well and add the shrimp. Transfer everything in a Ziploc plastic bag and leave it in the refrigerator for 30 minutes to an hour.