Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    firm -- not-quite-ripe
                        -- mangoes
   2      tablespoons   thinly sliced shallots
   6      tablespoons   lime juice
   3      tablespoons   Asian fish sauce -- (nam pla or
                        --nuoc mam)
   1      teaspoon      sugar
     1/2  teaspoon      minced garlic
   1      teaspoon      minced serrano chili
   1      pound         shrimp
   2      cups          watercress sprigs -- washed
     1/2  cup           fresh mint leaves -- washed

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.