Mango Rice Salad with Grilled Shrimp

This is from Cooking Through the Seasons. My favorite cookbook of all time. This was really delicious and a great grilling recipe. It will definitely be one of the first that I whip out next spring/summer. This recipe really turned me on to coconut rice as I am NOT a coconut lover but coconut rice is great.

1 tbsp minced fresh garlic

1 tbsp minced peeled fresh ginger

1 tbsp low sodium soy sauce

4 tsp curry powder

1/8 tsp ground red pepper

1/8 tsp ground cumin

1.5 lbs medium shrimp, peeled and deveined

2 cups water

2/3 c light coconut milk

1 1/4 cup shredded carrot

2 c diced peeled mango (about 2 mangoes)

1.5 c diced red bell pepper

1/2 c sliced green onions

1 tbsp chopped fresh cilantro

1 tbsp chopped fresh parlsey

2 tbsp fresh lime juice

1/2 tsp salt

1. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill1 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; toss 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 until shrimp are done. Serve kebabes over salad and garnish cilantro springs if desired.