Name: Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas
Yield: 4 Servings
Ingredients: 3 tablespoons vegetable oil; 2 teaspoons minced fresh ginger; 1/4 teaspoon dried crushed red pepper; 16 uncooked jumbo shrimp, peeled, deveined; 3 tablespoons fresh lime juice; 2 tablespoons soy sauce; 3 cups cooked short-grain brown rice (about 1 1/4 cups uncooked); 1 mango, peeled, pitted, chopped; 4 green onions, thinly sliced; 8 ounces sugar snap peas; 1 teaspoon oriental sesame oil; 1 teaspoon sesame seeds; 4 10- to 12-inch metal skewers

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