Grilled Shrimp and Mango Salad
For mango salad
Garnish of lime wedges
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.
Grill shrimp: Beginning at thick end, insert a water soaked wooden skewer lengthwise through each shrimp to straighten. Transfer to a tray.
Toss mango salad again and divide among 4 plates. Arrange 4 grilled shrimp on top of each serving of salad.
Per Serving: 284 Calories; 6g Fat (20.1% calories from fat); 1g Saturated Fat; 30g Protein; 27g Carbohydrate; 3g Dietary Fiber; 216mg Cholesterol; 488mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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