Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas

• 3 tablespoons vegetable oil
• 2 teaspoons minced fresh ginger
• 1/4 teaspoon dried crushed red pepper
• 16 uncooked jumbo shrimp, peeled, deveined
• 3 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 3 cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
• 1 mango, peeled, pitted, chopped
• 4 green onions, thinly sliced
• 8 ounces sugar snap peas
• 1 teaspoon oriental sesame oil
• 1 teaspoon sesame seeds
• 4 10- to 12-inch metal skewers

1. Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl.
2. Add shrimp; toss.
3. Chill 2 hours.
4. Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl.
5. Add rice, mango, and onions; toss well.
6. Cover rice salad; let stand at room temperature.
7. Boil sugar snap peas in salted water until crisp-tender, about 1 minute.
8. Drain peas and transfer to medium bowl.
9. Toss peas with sesame oil and sesame seeds.
10. Prepare barbecue (medium-high heat).
11. Thread 4 shrimp onto each of 4 skewers.
12. Grill shrimp until just opaque in center, about 2 minutes per side.
13. Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas.
14. Top with grilled shrimp skewers and serve.

vegetable oil, fresh ginger, red pepper, jumbo shrimp, lime juice, soy sauce, brown rice, mango, green onions, sugar, sesame oil, sesame seeds, skewers

Taken from www.epicurious.com/recipes/food/views/spicy-grilled-shrimp-with-rice-and-mango-salad-and-sesame-sugar-snap-peas-108236 (may not work)