Grilled Shrimp With Mango Saladasian, fish and seafood, grilling recipes, low-fat low-cal, salads and dressings shellfish, shrimp 2 firm; not-quite-ripe -- mangoes 2 tablespoons thinly sliced shallots 6 tablespoons lime juice 3 tablespoons Asian fish sauce; (nam pla or --nuoc mam) 1 teaspoon sugar 1/2 teaspoon minced garlic 1 teaspoon minced serrano chili 1 pound shrimp 2 cups watercress sprigs; washed 1/2 cup fresh mint leaves; washed With a sharp knife, cut peel from mangoes. Coarsely shred mangoes by sliding them across a hand shredder. In a bowl, mix shallots, lime juice, fish sauce, sugar, garlic and chili. Add shredded mangoes, mix and set aside. Shell and devein shrimp; rinse well. Divide shrimp into 4 equal portions. Thread 1 portion onto 2 parallel skewers (to keep shrimp from rotating around skewer). Repeat with remaining shrimp. Place shrimp on a grill (med-hot) (if using gas grill close lid). Cook shrimp, turning once, until opaque but still moist-looking in center of thickest part, about 6 minutes. With a slotted spoon, mound mango salad on a platter or 4 plates. Lay shrimp on salad, surround with watercress, and scatter with mint. Then evenly pour remaining dressing over the shrimp. |
