Recipe - Grilled Shrimp With Mango Salad

2 Firm, notquiteripe mangoes
2 tablespoon Thinly cut or sliced up shallots
6 tablespoon Lime juice
3 tablespoon Asian fish sauce (nam pla or
nuoc mam)
1 teaspoon Sugar
One half teaspoon Minced garlic
1 teaspoon Minced serrano chili
1 pound Shrimp
2 cup Watercress sprigs, washed
One half cup Fresh mint leaves, washed

With a sharp knife, cut peel from mangoes. Coarsley shred mangoes by
sliding them across a hand shredder.

In a bowl, mix shallots, lime juice, fish sauce, sugar, garlic and chili.
Add shredded mangoes, mix and set aside.

Shell and devein shrimp; rinse well. Divide shrimp into 4 equal portions.
Thread 1 portion onto 2 parallel skewers (to keep shrimp from rotating
around skewer). Repeat with remaining shrimp.

Place shrimp on a barbecue grill (medhot) (if using gas grill close lid).
Cook shrimp, turning once, until opaque but still moistlooking in center
of thickest part, about 6 minutes.

With a slotted spoon, mound mango salad on a platter or 4 plates. Lay
shrimp on salad, surround with watercress, and scatter with mint. Then
evenly pour remaining dressing over the shrimp.

Per serving: 244 cal, 3.4g fat (13% of cal), 22 g pro, 597 mg sodium, 140
mg chol.

Reprinted from Sunset Magazine, July 1996.
Posted to MMRecipes Digest V3 #224

Date: Sat, 17 Aug 1996 18:38:33 0700

From: Julie Bertholf jewel1@ix.netcom.com