Grilled Shrimp With Mango Salad Recipe

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Grilled Shrimp With Mango Salad Ingredients

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

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This Grilled Shrimp With Mango Salad recipe is one of many in our Meal Category.

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This Recipe for Grilled Shrimp With Mango Salad is one of thousands in the Recipes-to-go Meal Cookbook.

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

Grilled Shrimp With Mango Salad Recipe
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This is a recipe for Grilled Shrimp With Mango Salad from the recipe cookbook of Recipes-to-go (Meal)

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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Grilled Shrimp With Mango Salad

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Grilled Shrimp With Mango Salad 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.

Serves: 4

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Grilled Shrimp With Mango Salad Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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