Summertime
means outdoor grilling and salads, here's a "double shot" of
summertime love.
MANGO/RICE SALAD WITH GRILLED SHRIMP
Serves:
4 Difficulty Level: 2 (of 5) Prep Time: * Ready In: <30 minutes
INGREDIENTS:
• 1 tablespoon minced
fresh garlic
• 1 tablespoon minced
peeled fresh ginger
• 1 tablespoon soy sauce
• 4 teaspoons curry
powder
• 1/8 teaspoon ground
red pepper
• 1/8 teaspoon ground
cumin
• 1 1/2 pounds medium
shrimp, peeled and deveined (about 32 shrimp)
• 2 cups water
• 2/3 cup coconut milk
• 1 1/4 cups uncooked
long-grain rice
• 3/4 cup shredded
carrot
• 2 cups diced peeled
mango (about 2 mangoes)
• 1 1/2 cups diced red
bell pepper
• 1/2 cup sliced green
onions
• 1 tablespoon chopped
fresh cilantro (save some whole sprigs for garnish)
• 1 tablespoon chopped
fresh parsley
• 2 tablespoons fresh
lime juice
• 1/2 teaspoon salt
PROCEDURE:
• Combine first 6
ingredients in a medium bowl. Add shrimp and toss to coat. Cover and chill at
least 1 hour.
• Bring water and
coconut milk to a boil in a medium sauce pan; add rice. Cover and reduce heat,
simmer for 15 minutes or until the liquid is absorbed. Add carrot and next 7
ingredients and toss gently to combine. Divide onto 4 salad plates.
• Spray the grill with
cooking spray.
• Preheat the grill to
medium-high, thread the shrimp on to four metal skewers* Place skewers on the
preheated grill rack, grill 3 minutes per side. Serve skewers over the salad.
Garnish with cilantro sprigs.
Enjoy!
CHEF PHIL
