Mango Rice Salad With Grilled Shrimp

Prep Time: 60 Minutes

Cook Time: 0 Minutes

Ready In: 60 Minutes

Servings: 6

Sweet mangoes blend beautifully with curry-marinated shrimp and veggies! It's even better the second day. You can substitute chicken for the shrimp. From June 2005 issue of Cooking Light.

Ingredients:

1 tablespoon garlic, minced

1 tablespoon ginger, minced

1 tablespoon soy sauce

4 teaspoons curry powder

1/8 teaspoon ground red pepper

1/8 teaspoon ground cumin

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

2 cups water

2/3 cup light coconut milk

1 1/4 cups uncooked long-grain rice

3/4 cup shredded carrot

2 cups mangoes, diced (about 2 mangos)

1 1/2 cups red peppers, diced

1/2 cup green onion, sliced

1 tablespoon cilantro, chopped

1 tablespoon parsley, chopped

2 tablespoons fresh lime juice

1/2 teaspoon salt

cooking spray

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 the liquid is absorbed. Add carrot and next 7 ingredients (through salt); tosss gently to combine.
3. Prepare grill or grill pan to medium-high heat.
4. Thread 3 shrimp onto each of 12 skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.

By RecipeOfHealth.com