Coconut Mango Rice Salad with Curried Shrimp

Adapted from Cooking Through The Seasons Cookbook

My friend raves about this cook book.  I want to buy it now that I've tried this recipe that she suggested.  The flavors are so fresh; I love the combination of the mango, coconut and lime juice.  Plus it feels so heavy.  {I'm sick of the heavier Winter meals and am ready for the fruits and veggies of Spring!}  I think you could substitute the shrimp for salmon or chicken, if you are not a shrimp fan.  Yum!

Ingredients:

• 1 Tbs minced fresh garlic
• 1 Tbs ginger
• 1 Tbs low-sodium soy sauce
• 4 tsp curry powder
• 1/8 tsp ground red pepper
• 1/8 tsp ground cumin
• 1.5 lbs medium shrimp
• 2 cups water
• 1 can lite coconut milk
• 1 cup brown rice
• 1 ¼ cup shredded carrot
• 1 cup diced peeled mango (about 1 mango)
• 1.5 cup  diced red bell pepper
• ½ cup sliced green onion
• 1 Tbs chopped fresh cilantro
• 1 Tbs chopped fresh parsley
• 2 Tbs fresh lime juice
• ½ tsp salt

Directions:

• Combine first 6 ingredients in a medium bowl.  Add shrimp; toss to coat.  Cover and chill at least one hour.
• Bring water and coconut 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.
• Prepare grill or grill pan to medium-high heat.
• Thread shrimp onto skewers.  Place skewers on grill rack or grill pan coated until shrimp are done.  Serve kebabs over salad and garnish with extra cilantro if desired.