Spring Fever

We are warming up here in the Midwest and I wanted my table to reflect my Spring Fever! So I made this delightfully light and fresh dish sent to me by my dear friend Angela. Angela and I have known each other since the first grade - we are closing in on our 30th anniversary - crazy! For the past couple of years, we have sporadically mailed each other our favorite recipes, and I cannot believe I waited two years to make this one!

Jerked-Spiced Shrimp with Coconut Mango Rice
Serves 4

Shrimp Ingredients:
1 tbsp sugar
1 tbsp paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground red pepper (cayenne)
1/4 tsp ground thyme
1/8 tsp ground allspice
2 tbsp olive oil
1 1/2 pounds peeled and deveined large shrimp

Instructions
Combine first 7 ingredients in a bowl. Add oil and shrimp in large bowl; toss well to coat. Thread shrimp evenly onto 8 (8") skewers. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until no longer gray; turning once.

Coconut Mango Rice Ingredients
2 cups water
2/3 cup light coconut milk (I was shocked I was able to find this in my super market!)
1 tsp salt
1 1/4 cup uncooked long grain rice
3/4 cup shredded carrots
2 cups diced, peeled mango (about 2 mangoes, or one large; can substitute with peaches)
1 1/2 cups diced red bell pepper
1/2 cup sliced green onions
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
2 tbsp fresh lime juice

Instructions:
Bring water, coconut milk and salt to a boil in a med saucepan; add rice. Cover, reduce heat and simmer 15 minutes or until liquid is absorbed. Add carrots and next 6 ingredients. Toss gently to combine.

If you have left over mango like I did, Owen would be happy to take it off your hands :)