Preparation:
With a sharp knife, cut peel from mangoes. Coarsely shred mangoes by sliding them across a hand shredder.
In a bowl, mix shallots, lime juice, fish sauce, sugar, garlic and chili. Add shredded mangoes, mix and set aside.
Shell and devein shrimp; rinse well. Divide shrimp into 4 equal portions.
Thread 1 portion onto 2 parallel skewers (to keep shrimp from rotating around skewer). Repeat with remaining shrimp.
Place shrimp on a grill (med-hot) (if using gas grill close lid).
Cook shrimp, turning once, until opaque but still moist-looking in center of thickest part, about 6 minutes.
With a slotted spoon, mound mango salad on a platter or 4 plates. Lay shrimp on salad, surround with watercress, and scatter with mint. Then evenly pour remaining dressing over the shrimp. |
