LibreRecipes

Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas

Rating

Ginger and sesame lend an Asian accent.

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

4 10- to 12-inch metal skewers

Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
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.
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.
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.
Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.