Mango Rice Salad with Grilled Shrimp

This is a Cooking Light recipe that I adapted to my liking. We loved it, so I thought I would share it with you. This is so very easy to make and fast. If you wish, let the shrimp marinade overnight or all day.

1 tablespoon minced fresh garlic

1 tablespoon minced peeled fresh ginger

1 tablespoon low-sodium soy sauce

4 teaspoons curry powder (use a yellow kind without heat)

1/8 teaspoon ground red pepper (to taste, add more or leave out)

1/8 teaspoon ground cumin

36 large shrimp, peeled and cleaned (about 1 1/2 pounds shrimp)

1 cup uncooked long-grain rice

2 cups water (use amount of water you normally use for 1 c rice)

2 tablespoons light butter

1 carrot julienned

1 mango peeled and diced

1 1/2 cups diced (½”) red bell pepper

1/2 cup thin sliced green onions

1 cup broccoli florets, separated to ¾” florets (steamed lightly)

1 tablespoon chopped fresh cilantro leaves only

2 tablespoon chopped fresh parsley

2 tablespoons fresh lime juice

zest of that lime

salt and fresh ground pepper to taste

Cooking spray

Cilantro sprigs (optional)

Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.

Cook rice as usual with ½ teaspoon salt. Add rest of the ingredients to the hot rice (let rice cool slightly first) and toss gently to combine.

Prepare grill or grill pan to medium-high heat.

Thread 3 shrimp onto each of 10 (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 rice salad. Garnish with cilantro sprigs, if desired.

Add a Caesar salad and crusty bread on the side if desired.

Yield: 6 servings

A mango sherbet (frozen chunks of mango, ½ cup or less of milk, blend till all the mango is purred and a soft “ice” is formed. Sweeten with spelnda if necessary, Serve with raspberries on top.