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.

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