Garlic Shrimp With Mango And Chili Salsa - cooking recipe

Ingredients

1 2/3 lbs medium shrimp, peeled and deveined, tails intact
1 None birds-eye chili pepper, thinly sliced
1/4 cup chopped cilantro
1 tbsp fish sauce
1 tbsp brown sugar
2 None limes, juiced
1 bunch watercress, washed, tough stems trimmed
1 None avocado, sliced
2 small cucumbers, lightly peeled, cut into slices or chunks
None None Lime slices, mint sprigs, to serve
None None FOR THE MANGO AND CHILI SALSA
1 None mango, peeled and cut into 3/4-inch cubes
1 None long red chili pepper, finely chopped
1 small red onion, coarsely chopped

Preparation

Place shrimp, chili pepper, cilantro, fish sauce, brown sugar and half of the lime juice in a bowl. Toss to coat. Cover and refrigerate.
Meanwhile, for the salsa, combine mango, chili pepper, onion and remaining lime juice in a medium bowl. Season. Cover with plastic wrap and set aside.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Thread 2-3 shrimp onto each bamboo skewer. Cook for 3-4 mins each side, brushing with marinade, until cooked through.
Divide watercress, avocado and cucumber among serving plates. Top with shrimp skewers and garnish with lime and mint. Serve salsa in small bowls on the side.