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Spicy Grilled Shrimp with Rice and Mango Salad... Recipe

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This recipe for Spicy Grilled Shrimp with Rice and Mango Salad... is from Lynne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbs vegetable oil
2 tsp minced fresh ginger
1/4 tsp dried crushed red pepper
16 uncooked jumbo shrimp, peeled, deviened
3 tbs fresh lime juice
2 tbs soy sauce
3 c cooked short grain brown rice (about 1 1/4 c uncooked)
1 mango, peeled, pitted, chopped
4 green onions, thinly sliced
8 oz sugar snap peas
1 tsp oriental sesame oil
1 tsp sesame seeds
4 10 to 12 inch metal skewers
Directions:
Directions:
Whisk 1 tbs vegetable oil, 1 tsp ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours. Whisk 2 tbs vegetable oil, 1 tsp ginger, lime juice, and soy sauce in another bowl. Add rice, mango and onions; toss well. Cover rice salad; let stand at room temperature.
Boil sugar snap peas in salted water until tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
Prepare barbecue on medium high heat. Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side. Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

 

 

 

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