2 firm, not-quite-ripe mangoes
2 tbsp thinly sliced shallots
6 tbsp lime juice
3 tbsp asian fish sauce (nam pla or -nuoc, mam)
1 tsp sugar
1/2 tsp minced garlic
1 tsp minced serrano chili
1 lb shrimp
2 cup watercress sprigs, washed
1/2 cup fresh mint leaves, washed
A Recipe for
Grilled Shrimp With Mango Salad
Food Tip |
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This Recipe for Grilled Shrimp With Mango Salad is one of thousands in the Recipes-to-go Barbecue Cookbook.
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This is a recipe for Grilled Shrimp With Mango Salad from the recipe cookbook of Recipes-to-go (Barbecue)
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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.
Serves: 4
Grilled Shrimp With Mango Salad Recipe brought to you by Recipes To-Go