Grilled Shrimp, Mango, and Avocado

Ingredients

• 2  avocados ripe unpeeled halved
• 6 large bibb lettuce leaves 
• 1 tablespoon carrots finely grated
• 2.5 tablespoons fish sauce 
• 1  garlic clove minced
• 6 tablespoons juice of lime fresh ( 3 limes)
• 12  lime wedges 
• 2  mangoes peeled cut into 6 wedges
• 1 tablespoon serrano chile thinly sliced ( 1 chile)
• 2 pounds shrimp 
• 1 tablespoon sugar 
• 0.8 cup water 

Equipment

• bowl
• sauce pan
• grill
• skewers

Directions

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.
3. 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.
4. Remove shrimp from bowl, reserving marinade.
5. Prepare grill for medium-high heat.
6. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
7. Thread 3 shrimp onto each of 12 (10-inch) skewers.
8. 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.
9. Cut 3 avocado halves in half lengthwise; peel and dice remaining avocado half.
10. 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.
11. Place 1 lettuce leaf on each of 6 salad plates; top each leaf with 2 mango slices, 2 lime wedges, and 1 avocado wedge.
12. Place 2 skewers on each plate; sprinkle evenly with diced avocado.
13. Sprinkle with cilantro, if desired.
14. Serve with carrot mixture.