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Thai-Style Grilled Shrimp with Mango Salsa

Source: Cooking Club of America
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  Makes 8 servings
RECIPE INGREDIENTS
SAUCE:
1/3 cup creamy peanut butter
1/3 cup soy sauce
1/4 cup honey
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons water
3 garlic cloves, minced
1 1/2 teaspoons finely chopped fresh ginger

SALSA:
2 medium mangoes, coarsely chopped
1/2 cup chopped fresh cilantro
1/3 cup chopped red onion
1/4 cup fresh lime juice
2 or 3 chipotle chiles in adobo sauce, chopped*

2 lb. shelled, deveined uncooked medium shrimp
1 medium red onion, cut into 1-inch pieces
4 cups cooked rice
1/4 cup coarsely chopped roasted peanuts
1/4 cup chopped fresh cilantro
Thai-Style Grilled Shrimp with Mango Salsa Recipe at Cooking.com
DIRECTIONS
Place peanut butter in medium saucepan. Slowly whisk in all remaining sauce ingredients. Bring to a boil over medium heat. Reduce heat to low; simmer 10 minutes. (Sauce can be made up to 1 day ahead. Cover and refrigerate. Reheat over medium heat before using.) Reserve 1/3 cup sauce to brush on shrimp and onion after grilling.


In medium bowl, stir together all salsa ingredients. (Salsa can be made up to 3 hours ahead. Cover and refrigerate. Remove from refrigerator about 15 minutes before serving.)


Heat grill. Thread shrimp alternately with onion on 8 (10- to 12-inch) metal skewers. Brush shrimp and onion with peanut sauce; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 to 6 minutes or until shrimp turn pink, turning once. Brush with reserved 1/3 cup peanut sauce.


Serve shrimp and onion over rice; sprinkle with peanuts and cilantro. Accompany with salsa.


TIP *Chipotle chiles in adobo sauce can be found in the Hispanic foods section of most supermarkets. If desired, remove some or all of the seeds. Any remaining chipotle chiles can be covered and refrigerated about one week or frozen up to 3 months.


Recipe reprinted by permission of Cooking Club Magazine 2010. All rights reserved.
Date Added: 07/23/2010
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Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 320
Fat. Total: 8g
Fiber: 3g
Carbohydrates, Total: 41g
Sodium: 865mg
% Cal. from Fat: 22%
Cholesterol: 160mg
Protein: 23g
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