Grilled shrimp with mango salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Firm, not-quite-ripe mangoes | |
| 2 | tablespoons | Thinly sliced shallots |
| 6 | tablespoons | Lime juice |
| 3 | tablespoons | Asian fish sauce (nam pla or nuoc mam) |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Minced garlic |
| 1 | teaspoon | Minced serrano chili |
| 1 | pounds | Shrimp |
| 2 | cups | Watercress sprigs, washed |
| ½ | cup | Fresh mint leaves, washed |
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.