Grilled Shrimp with Mango Salad
Don't skimp on the fresh chives, it makes the dressing.

Servings: 4

• 2 tablespoons packed dark brown sugar
• 2 tablespoons fresh lime juice (don't use lemon)
• 1 fresh hot red chile pepper (about 3 inches long, thinly sliced, including seeds
• 1 green onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 2 ripe but firm mangoes, pitted, peeled, and thinly sliced

• 16 jumbo shrimp (1 1/4 lb), shelled, leaving tail, and deveined
• 1 tablespoons vegetable oil
• 1 small fresh jalapeño chile, minced, including seeds
• 2 teaspoons ground cumin
• 1/2 teaspoon salt

Make mango salad: Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.

Soak wooden skewers in water for 30 minutes or use metal skewers. Insert a skewer lengthwise, beginning at thick end, through each shrimp to straighten. Transfer to a tray.

Prepare grill. Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes. Or you may pan grill the shrimp if you do not want to heat up the grill.

Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

Per Serving: 298 Calories
6g Fat (19.2% calories from fat)
30g Protein
31g Carbohydrate
4g Dietary Fiber
216mg Cholesterol
486mg Sodium
Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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