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Recipe to Print-Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas

$scale_by Recipe Name: Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas Source: , Submitted by: Last Modified: Course: Entree Used in Baskets: No Base: Shellfish Kosher: No Ethnicity: Caribbean Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $2.24 # Sides Included: 2 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 2 Teaspoons ginger root minced 16 Each shrimp, 26-30 (large) peeled and deveined 1 Medium mango peeled, pitted, chopped 1 Teaspoon oil, sesame, dark Directions: Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours. Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature. Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds. Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side. Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00