Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Firm, not-quite-ripe mangoes
2 tb Thinly sliced shallots
6 tb Lime juice
3 tb Asian fish sauce (nam pla or
--nuoc mam)
1 ts Sugar
1/2 ts Minced garlic
1 ts Minced serrano chili
1 lb Shrimp
2 c Watercress sprigs, washed
1/2 c Fresh mint leaves, washed

With a sharp knife, cut peel from mangoes. Coarsley shred mangoes by
sliding them across a hand shredder.

In a bowl, mix shallots, lime juice, fish sauce, sugar, garlic and
chili. Add shredded mangoes, mix and set aside.

Shell and devein shrimp; rinse well. Divide shrimp into 4 equal
portions. Thread 1 portion onto 2 parallel skewers (to keep shrimp
from rotating around skewer). Repeat with remaining shrimp.

Place shrimp on a barbecue grill (med-hot) (if using gas grill close
lid). Cook shrimp, turning once, until opaque but still moist-looking
in center of thickest part, about 6 minutes.

With a slotted spoon, mound mango salad on a platter or 4 plates. Lay
shrimp on salad, surround with watercress, and scatter with mint. Then
evenly pour remaining dressing over the shrimp.

Per serving: 244 cal, 3.4g fat (13% of cal), 22 g pro,
597 mg sodium, 140 mg chol.

Reprinted from Sunset Magazine, July 1996.

Browse by categories