Spicy Shrimp and Mango Salad

Prep: 15 minutes Cook: 6 minutes
Makes 4 servings

1  pound (raw) large shrimp, peeled and deveined (tails intact, if desired)
1  red bell pepper, cut into 1-inch chunks
2  teaspoons blackened-fish rub or Cajun seasoning
   Cooking spray
8  cups packed torn Boston or Bibb lettuce leaves
1  diced peeled avocado
1  diced peeled mango
3  tablespoons salsa or picante sauce
2  tablespoons mango chutney
2  tablespoons fresh lime juice
¼ cup chopped fresh cilantro (optional)

Prepare grill or broiler or have a ridged grill pan ready to preheat.  Combine shrimp and bell pepper chunks in a medium bowl.  Add fish rub or Cajun seasoning; toss to coat lightly.  Thread shrimp and bell pepper (alternately) on metal or bamboo skewers (the latter presoaked in water); coat with cooking spray.
Arrange lettuce, avocado, and mango on 4 large plates.  Combine salsa, chutney, and lime juice; mix well.  (Salads and dressing can be prepared up to 2 hours before serving; chill separately.)
Put shrimp skewers on medium-hot grill, under broiler 4 inches from heat, or in grill pan over medium-high heat.  Cook 3-4 minutes per side or until shrimp are opaque.  Remove shrimp and peppers from skewers; arrange over salads.  Drizzle salsa mixture over salads; top with cilantro, if desired. (Serving size: about 4 shrimp, about 2 ½ cups salad, and 2 tablespoons dressing)

calories 257 (30 % from fat); Fat 9g (sat 1g,mono 5g, poly2g) Cholesterol 168mg; Protein 21g; Carbohydrate 26g;Sugars 15g; Fiber 6g; Iron5mg; Sodium 632mg; Calcium 90mg