Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ginger and sesame lend an Asian accent. Ingredients:
3 tablespoons vegetable oil |
2 teaspoons minced fresh ginger |
1/4 teaspoon dried crushed red pepper |
16 uncooked jumbo shrimp, peeled, deveined |
3 tablespoons fresh lime juice |
2 tablespoons soy sauce |
3 cups cooked short-grain brown rice (about 1 1/4 cups uncooked) |
1 mango, peeled, pitted, chopped |
4 green onions, thinly sliced |
8 ounces sugar snap peas |
1 teaspoon oriental sesame oil |
1 teaspoon sesame seeds |
Directions:
1. Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
2. Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
3. Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
4. Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
5. Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.
6. Per serving: calories, 438; total fat, 11 g; saturated fat, 1 g; cholesterol, 168 mg; fiber, 5 g Nutritional analysis provided by Bon Appétit
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