Grilled Shrimp and Mango Salad
Serve with baked tortilla chips .

Servings: 4

For mango salad
• 2 tablespoons packed dark brown sugar
• 2 tablespoons fresh lime juice
• 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
• 1 medium shallot, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 2 firm-ripe mangos, pitted, peeled, and thinly sliced

For shrimp
• 16 jumbo shrimp (1 1/4 lb), shelled, leaving tail and first segment attached, and deveined
• 1 tablespoons vegetable oil
• 1 medium fresh jalapeño pepper, minced, including seeds
• 2 teaspoons ground cumin
• 1/2 teaspoon salt

• 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.

Prepare grill.
Whisk together oil, jalapeno, cumin, and salt, then brush on skewered shrimp. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.

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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