Mango Rice Salad with Grilled Shrimp

Ingredients

• 0.8 cup carrots shredded
• 4 teaspoons curry powder 
• 1 tablespoon cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon parsley fresh chopped
• 1 tablespoon garlic fresh minced
• 0.5 cup spring onion sliced
• 0.1 teaspoon cumin 
• 0.1 teaspoon pepper red
• 0.7 cup lite coconut milk light
• 2 tablespoons juice of lime fresh
• 1 tablespoon soy sauce low-sodium
• 2 cups mangos diced peeled ( 2 mangoes)
• 1.5 cups bell pepper diced red
• 1.3 cups rice long-grain uncooked
• 0.5 teaspoon salt 
• 1.5 pounds shrimp deveined peeled ( 36 shrimp)
• 2 cups water 

Equipment

• bowl
• sauce pan
• grill
• skewers
• grill pan

Directions

1. Combine first 6 ingredients in a medium bowl.
2. Add shrimp; toss to coat. Cover and chill 1 hour.
3. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed.
4. Add carrot and next 7 ingredients (through salt); toss gently to combine.
5. Prepare grill or grill pan to medium-high heat.
6. Thread 3 shrimp onto each of 12 (6-inch) skewers.
7. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done.
8. Serve skewers over salad.
9. Garnish with cilantro sprigs, if desired.