Ingredients
2
tsp minced fresh ginger
1/4
tsp dried crushed red pepper
16
uncooked jumbo shrimp, peeled, deveined
3
cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
1
mango, peeled, pitted, chopped
4
green onions, thinly sliced
1
tsp oriental sesame oil
4
10- to 12-inch metal skewers
Directions
1.
Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
2.
Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
3.
Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
4.
Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
5.
Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.
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