Spicy Grilled Shrimp with Rice & Mango Snap Pea Salad

By Janet-2

Ingredients

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

Preparation

Step 1

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.