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Mango Rice Salad With Grilled Shrimp

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“Courtesy of Cooking Light's Annual Recipes 2006”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
12 skewers
UNITS:
US

Ingredients Nutrition

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 liquid is absorbed. Add mango and next 7 ingredients, toss gently to combine.
  3. Prepare grill or grill pan to medium-high heat.
  4. Thread 3 shrimp onto each of 12 (6 inch) skewers.
  5. Place skewers on grill rack or grill pan coated with cooking spray (I brushed the shrimp lightly with olive oil before grilling), grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.
  6. Garnish with cilantro sprigs, if desired.
  7. Yield 6 servings (serving size: 2 skewers and about 1 Cup salad).

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