Fish

Grilled Shrimp, Mango, and Avocado takes several minutes to prepare.

Grilled Shrimp, Mango, and Avocado takes several minutes to cook.

Grilled Shrimp, Mango, and Avocado makes 4 servings.

The ingredients for Grilled Shrimp, Mango, and Avocado are:

1/3 cup water
1/2 tablespoon sugar*
3 tablespoons fresh lime juice (about 1.5 limes)
1 1/4 tablespoons fish sauce
1 garlic clove, minced
1 tablespoon finely grated carrot
1 tablespoon thinly sliced serrano chile (about 1 chile)
1 lb raw shrimp
Cooking spray
2 small ripe unpeeled avocados, halved*
2 peeled mangoes, each cut into 6 wedges
8 lime wedges (from 1 lime)
4 large Bibb lettuce leaves
1/4 cup chopped fresh cilantro (optional)

Here is how you make Grilled Shrimp, Mango, and Avocado:

1. Combine first 5 ingredients in a small bowl. Reserve 1/3 cup juice mixture. Stir carrot and chile into remaining juice mixture, and set aside.2. Peel shrimp, leaving tails intact. Combine reserved 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.3. Prepare grill for medium-high heat.4. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.5. Thread shrimp onto 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. 6. 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. 7. Place 1 lettuce leaf on each of 4 salad plates; top each leaf with 3 mango slices, 2 lime wedges, and 1 avocado wedge. Place shrimp skewers on each plate; sprinkle evenly with diced avocado. Sprinkle with cilantro, if desired. Serve with carrot mixture. *** Note - We served on a bed of mixed greens and had some brown rice on the side. Also, we removed the shrimp tails before serving (so we didn't have to pick each one off individually). Delicious!! Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Grilled Shrimp, Mango, and Avocado is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 315.7

• Total Fat: 12.3 g
• Cholesterol: 172.3 mg
• Sodium: 611.7 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 6.9 g
• Protein: 25.4 g