Mango Rice Salad with Grilled Shrimp

Ingredients

 * 1 	 tablespoon   garlic, minced
 * 1 	tablespoon ginger, minced
 * 1 	tablespoon soy sauce
 * 4 	teaspoons curry powder
 * 1/8 	teaspoon ground red pepper
 * 1/8 	teaspoon ground cumin
 * 1 1/2 	lbs Shrimp, peeled and deveined (about 36 Shrimp)
 * 2 	cups water
 * 2/3 	cup light coconut milk
 * 1 1/4 	cups uncooked long-grain rice
 * 3/4 	cup shredded carrots
 * 2 	cups mangoes, diced (about 2 mangos)
 * 1 1/2 	cups red peppers, diced
 * 1/2 	cup green onions, sliced
 * 1 	tablespoon cilantro, chopped
 * 1 	tablespoon parsley, chopped
 * 2 	tablespoons fresh lime juice
 * 1/2 	teaspoon salt
 * cooking spray

Directions

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