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| Grilled Shrimp With Mango Salad Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 4
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Ingredients
2 firm, not-quite-ripe mangoes
2 tablespoon thinly sliced shallots
6 tablespoon lime juice
3 tablespoon asian fish sauce (nam pla or -nuoc; mam)
1 teaspoon sugar
1/2 teaspoon minced garlic
1 teaspoon minced serrano chili
1 lb shrimp
2 cup watercress sprigs, washed
1/2 cup fresh mint leaves, washed
Cooking Directions:
With a sharp knife, cut peel from mangoes. Coarsley shred mangoes by sliding them across a hand shredder.
In a bowl, mix shallots, lime juice, fish sauce, sugar, garlic and chili. Add shredded mangoes, mix and set aside.
Shell and devein shrimp; rinse well. Divide shrimp into 4 equal portions. Thread 1 portion onto 2 parallel skewers (to keep shrimp from rotating around skewer). Repeat with remaining shrimp.
Place shrimp on a barbecue grill (med-hot) (if using gas grill close lid). Cook shrimp, turning once, until opaque but still moist-looking in center of thickest part, about 6 minutes.
With a slotted spoon, mound mango salad on a platter or 4 plates. Lay shrimp on salad, surround with watercress, and scatter with mint. Then evenly pour remaining dressing over the shrimp.
Per serving: 244 cal, 3.4g fat (13% of cal), 22 g pro, 597 mg sodium, 140 mg chol.
Reprinted from Sunset Magazine, July 1996. Posted to MM-Recipes Digest V3 #224
entrees,salads,low-fat,seafood,shellfish
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