Mango Rice Salad With Grilled Shrimp

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

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)

Recipe

• 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).