Mango Rice Salad With Grilled Shrimp

Prep Time: 60 Minutes

Cook Time: 20 Minutes

Ready In: 80 Minutes

Servings: 15

Courtesy of Cooking Light's Annual Recipes 2006

Ingredients:

4 teaspoons curry powder (i subbed 1 tsp. of reg. curry with hot curry)

1 tablespoon minced fresh garlic

1 tablespoon minced peeled fresh ginger

1 tablespoon low sodium soy sauce (i used regular soy sauce)

1/8 teaspoon ground red pepper

1/8 teaspoon ground cumin

1 1/2 lbs medium shrimp, peeled and deveined (about 36 shrimp)

2 cups water

2/3 cup light coconut milk (i used 2 2/3 c. chicken stock in place of the water and coconut milk)

1 1/4 cups uncooked long-grain rice (i used basmati)

2 cups diced peeled mangoes (about 2 mangos)

1 1/2 cups diced red bell peppers

3/4 cup shredded carrot

1/2 cup sliced green onion

2 tablespoons fresh lime juice

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

cooking spray (i used olive oil for extra flavor)

fresh cilantro stem (optional)

Directions:

1. Combine first 6 ingredients in a medium bowl. Add shrimp, toss to coat. Cover and chill 1 hour.
2. Bring water and coconut milk to a boil in a medium saucepan, add rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Add mango and next 7 ingredients, toss gently to combine.
3. Prepare grill or grill pan to medium-high heat.
4. Thread 3 shrimp onto each of 12 (6 inch) skewers.
5. Place skewers on grill rack or grill pan coated with cooking spray (I brushed the shrimp lightly with olive oil before grilling), grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.
6. Garnish with cilantro sprigs, if desired.
7. Yield 6 servings (serving size: 2 skewers and about 1 Cup salad).

By RecipeOfHealth.com