Grilled Shrimp with Mango Salad

Title:
Grilled Shrimp with Mango Salad

Yield:
4 Servings

Categories:
Main
Dishes,
Salads,
Seafood,
Shellfish,
Low-Fat




Ingredients:





     2    Firm, not-quite-ripe mangoes


     2 tb Thinly sliced shallots


     6 tb Lime juice


     3 tb Asian fish sauce (nam pla or


          --nuoc mam)


     1 ts Sugar


   1/2 ts Minced garlic


     1 ts Minced serrano chili


     1 lb Shrimp


     2 c  Watercress sprigs, washed


   1/2 c  Fresh mint leaves, washed






 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.


 Posted to MM-Recipes Digest V3 #224


 


 Date: Sat, 17 Aug 1996 18:38:33 -0700


 


 From: Julie Bertholf