Barbecued Shrimp Over Rice

Break out the grill for this mouthwatering seafood dish! Chopped fresh mango perfectly complements the sweet and spicy barbecue shrimp in this exotic dish, while jalapeño peppers add some kick.

Ingredients:

• 20 frozen large raw shrimp, peeled and deveined (26 to 30 per pound)
• 1/2 cup uncooked brown rice
• 1/2 cup barbecue sauce
• 2 teaspoons fresh grated ginger
• 1 cup chopped fresh mango (about 1 medium mango)
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon finely chopped and seeded jalapeño pepper
• 2 teaspoons lime juice

Directions

1. Thaw shrimp according to package directions.
2. Cook brown rice according to package directions, omitting salt; set aside.
3. Meanwhile, thread shrimp onto 4 metal skewers, leaving 1/8-inch space between shrimp. In small bowl stir together barbecue sauce and ginger. Grill shrimp on greased rack of uncovered grill directly over medium heat for 6 to 7 minutes or until shrimp are opaque, turning once and brushing frequently with sauce mixture.
4. Stir mango, onion, cilantro, jalapeño, and lime juice into hot rice. Spoon onto serving plates. Serve shrimp on top of rice mixture.