Grilled Shrimp, Mango, and Avocado

By cprzybyl

CALORIES 324 ; FAT 11.8g (sat 1.8g,mono 6.1g,poly 2.1g); CHOLESTEROL 230mg; CALCIUM 109mg; CARBOHYDRATE 23.7g; SODIUM 811mg; PROTEIN 33.1g; FIBER 5.9g; IRON 4.5mg

Ingredients

• This dish features a Vietnamese-style sauce known as "nuoc cham" noo-ahk CHAHM that traditionally includes fish sauce, lime juice, chiles, and sugar. Your avocados should be ripe but still slightly fi
• 3/4 cup water
• 1 tablespoon sugar
• 6 tablespoons fresh lime juice (about 3 limes)
• 2 1/2 tablespoons fish sauce
• 1 garlic clove, minced
• 1 tablespoon finely grated carrot
• 1 tablespoon thinly sliced serrano chile (about 1 chile)
• 36 large shrimp (about 2 pounds)
• Cooking spray
• 2 ripe unpeeled avocados, halved
• 2 peeled mangoes, each cut into 6 wedges
• 12 lime wedges
• 6 large Bibb lettuce leaves
• Chopped fresh cilantro (optional)

Preparation

Step 1

1. Combine first 5 ingredients in a small bowl. Reserve 3/4 cup juice mixture. Stir carrot and chile into remaining 1/2 cup juice mixture, and set aside.

2. Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine reserved 3/4 cup juice mixture and shrimp in a large bowl, tossing to coat; cover and marinate in refrigerator 1 hour, tossing occasionally. Remove shrimp from bowl, reserving marinade.

3. Prepare grill for medium-high heat.

4. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.

5. Thread 3 shrimp onto each of 12 (10-inch) skewers. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done, basting frequently with cooked marinade.

6. Cut 3 avocado halves in half lengthwise; peel and dice remaining avocado half. Brush cooked marinade over mango and avocado wedges; coat with cooking spray. Arrange in a single layer on grill rack coated with cooking spray. Coat lime wedges with cooking spray; place on grill rack. Grill fruit 2 minutes on each side or until marked but not soft, basting frequently with marinade.

7. Place 1 lettuce leaf on each of 6 salad plates; top each leaf with 2 mango slices, 2 lime wedges, and 1 avocado wedge. Place 2 skewers on each plate; sprinkle evenly with diced avocado. Sprinkle with cilantro, if desired. Serve with carrot mixture.