Mango Rice Salad With Grilled Shrimp

• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 4 teaspoons curry powder
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cumin
• 1 1/2 lbs shrimp, peeled and deveined (about 36 shrimp)
• 2 cups water
• 2/3 cup light coconut milk
• 1 1/4 cups uncooked long-grain rice
• 3/4 cup shredded carrot
• 2 cups mangoes, diced (about 2 mangos)
• 1 1/2 cups red peppers, diced
• 1/2 cup green onion, sliced
• 1 tablespoon cilantro, chopped
• 1 tablespoon parsley, chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• cooking spray

1. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.
2. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); tosss gently to combine.
3. Prepare grill or grill pan to medium-high heat.
4. Thread 3 shrimp onto each of 12 skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad.

garlic, ginger, soy sauce, curry powder, ground red pepper, ground cumin, shrimp, water, light coconut milk, longgrain rice, shredded carrot, mangoes, red peppers, green onion, cilantro, parsley, lime juice, salt, cooking spray

Taken from www.food.com/recipe/mango-rice-salad-with-grilled-shrimp-143153 (may not work)