Name: Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H24M0.000S
Total time: P0Y0M0DT1H9M0.000S
Yield: 6 servings
Ingredients: 3 cups long grain rice; 2 cups coconut milk; 2 cups water; 1 teaspoon coconut oil; 1 teaspoon salt; 2 pounds shrimp, raw; 1 teaspoon salt; 1 teaspoon black or white pepper; 1 teaspoon balsamic vinegar; 2 fresh oranges, squeezed; 6 cloves garlic, 3 pressed and 3 chopped; 1/2 cup guava jelly; 3 tablespoons any dark vinegar; 1 teaspoon lemon juice; 4 fresh cucumbers, cut into chunks; 1 tomato, diced; 1 clove garlic, sliced; 4 fresh mangoes, peeled and sliced; Pinch black pepper; 1/2 cup chopped scallions

Directions

Special equipment:

6 skewers

Coconut Rice:
Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked.
Marinated Garlic Shrimp:
Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes.
Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side.
Mango Cucumber Salad with Guava Dressing:
In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing

Coconut Rice:

Marinated Garlic Shrimp:

Mango Cucumber Salad with Guava Dressing:

Special equipment:

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