Mango Rice Salad with Grilled Shrimp

Ingredients

 * 1 tablespoon garlic, minced
 * 1 tablespoon ginger, minced
 * 1 tablespoon soy sauce
 * 4 teaspoons curry powder
 * ⅛ teaspoon ground red pepper
 * ⅛ teaspoon ground cumin
 * 1½ lbs shrimp, peeled and deveined (about 36 shrimp)
 * 2 cups water
 * ⅔ cup light coconut milk
 * 1¼ cups uncooked long-grain rice
 * ¾ cup shredded carrots
 * 2 cups mangoes, diced (about 2 mangos)
 * 1½ cups red peppers, diced
 * ½ cup green onions, sliced
 * 1 tablespoon cilantro, chopped
 * 1 tablespoon parsley, chopped
 * 2 tablespoons fresh lime juice
 * ½ teaspoon salt
 * cooking spray

Directions

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