MANGO RICE SALAD WITH GRILLED SHRIMP
Steps:
- Preparation Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine. Prepare grill or grill pan to medium-high heat. Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired. Yield 6 servings (serving size: 2 skewers and about 1 cup salad) Nutritional Information CALORIES 342(11% from fat); FAT 4.1g (sat 1.8g,mono 0.5g,poly 1g); IRON 5.3mg; CHOLESTEROL 172mg; CALCIUM 95mg; CARBOHYDRATE 48.9g; SODIUM 478mg; PROTEIN 27.4g; FIBER 2.9g
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