- 3/4 cup water
- 1 tablespoon sugar
- 6 tablespoons fresh lime juice (about 3 limes)
- 2 1/2 tablespoons fish sauce
- 1 garlic clove, minced
- 1 tablespoon finely grated carrot
- 1 tablespoon thinly sliced serrano chile (about 1 chile)
- 36 large shrimp (about 2 pounds)
- Cooking spray
- 2 ripe unpeeled avocados, halved
- 2 peeled mangoes, each cut into 6 wedges
- 12 lime wedges
- 6 large Bibb lettuce leaves
- Chopped fresh cilantro (optional)
- calories 324
- fat 11.8 g
- satfat 1.8 g
- monofat 6.1 g
- polyfat 2.1 g
- protein 33.1 g
- carbohydrate 23.7 g
- fiber 5.9 g
- cholesterol 230 mg
- iron 4.5 mg
- sodium 811 mg
- calcium 109 mg
How to Make It
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.
Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. 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. Remove shrimp from bowl, reserving marinade.
Prepare grill for medium-high heat.
Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.
Thread 3 shrimp onto each of 12 (10-inch) skewers. 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.
Cut 3 avocado halves in half lengthwise; peel and dice remaining avocado half. 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.
Place 1 lettuce leaf on each of 6 salad plates; top each leaf with 2 mango slices, 2 lime wedges, and 1 avocado wedge. Place 2 skewers on each plate; sprinkle evenly with diced avocado. Sprinkle with cilantro, if desired. Serve with carrot mixture.