- 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
- Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
- Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
- Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
- Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
- Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.