Mango Rice Salad with Grilled Shrimp

Ingredients

• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 4 teaspoons curry powder
• ⅛ teaspoon ground red pepper
• ⅛ teaspoon ground cumin
• 1½ lbs shrimp, peeled and deveined (about 36 shrimp)
• 2 cups water
• ⅔ cup light coconut milk
• 1¼ cups uncooked long-grain rice
• ¾ cup shredded carrots
• 2 cups mangoes, diced (about 2 mangos)
• 1½ cups red peppers, diced
• ½ cup green onions, sliced
• 1 tablespoon cilantro, chopped
• 1 tablespoon parsley, chopped
• 2 tablespoons fresh lime juice
• ½ teaspoon salt
• cooking spray

Procedures

1. Combine first 6 ingredients in a medium bowl.
2. Add shrimp; toss to coat.
3. Cover and chill 1 hour.
4. Bring water and coconut milk to a boil in a medium saucepan; add rice.
5. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed.
6. Add carrot and next 7 ingredients (through salt); toss gently to combine.
7. Prepare grill or grill pan to medium-high heat.
8. Thread 3 shrimp onto each of 12 skewers.
9. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done.
10. Serve skewers over salad.