Mango Rice Salad with Grilled Shrimp

Ingredients

• 1 tablespoon minced fresh garlic
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon low-sodium soy sauce
• 4 teaspoons curry powder
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cumin
• 1 1/2 pounds medium 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 diced peeled mango (about 2 mangoes)
• 1 1/2 cups diced red bell pepper
• 1/2 cup sliced green onions
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• Cooking spray
• Cilantro sprigs (optional)

1. Preparation
2. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
3. 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); toss gently to combine.
4. Prepare grill or grill pan to medium-high heat.
5. Thread 3 shrimp onto each of 12 (6-inch) 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. Garnish with cilantro sprigs, if desired.

Cynthia Nicholson, Cooking Light
JUNE 2005