Mango Rice Salad With Grilled Shrimp

Sweet mangoes blend beautifully with curry-marinated shrimp and veggies! It's even better the second day. You can substitute chicken for the shrimp. From June 2005 issue of Cooking Light.

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 2 skewers and 1 cup salad

Ingredients

• 1  tablespoon garlic, minced
• 1  tablespoon ginger, minced
• 1  tablespoon soy sauce
• 4  teaspoons curry powder
• 1⁄8 teaspoon  ground red pepper
• 1⁄8 teaspoon ground cumin
• 1 1⁄2 lbs 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 mangoes, diced (about 2 mangos)
• 1 1⁄2 cups  red peppers, diced
• 1⁄2 cup green onion, sliced
• 1  tablespoon cilantro, chopped
• 1  tablespoon parsley, chopped
• 2  tablespoons fresh lime juice
• 1⁄2 teaspoon salt
•  cooking spray

Directions

1. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
2. 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); tosss gently to combine.
3. Prepare grill or grill pan to medium-high heat.
4. Thread 3 shrimp onto each of 12 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.