Name: Grilled Shrimp with Mango Salad
Ingredients: 2 Firm, not-quite-ripe mangoes; 2 tb Thinly sliced shallots; 6 tb Lime juice; 3 tb Asian fish sauce (nam pla or nuoc mam); 1 ts Sugar; 1/2 ts Minced garlic; 1 ts Minced serrano chili; 1 lb Shrimp; 2 c Watercress sprigs, washed; 1/2 c Fresh mint leaves, washed

To worship God…is to “glory in His holy name” (Ps. 105:3), that is, to revel adoringly in who He is in His revealed character. But before we can glory in God’s name, we must know it; hence the propriety of the reading and preaching of the Word of God in public worship… These things are not an intrusion into worship; they form the necessary foundation of it. God must speak to us before we have any liberty to speak to Him. He must disclose to us who He is before we can offer Him what we are in acceptable worship. The worship of God is always a response to the Word of God. Scripture wonderfully directs and enriches our worship.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Seafood	Asian	Main dish, Salads, Seafood, Shellfish, Low-fat	4	Servings

INGREDIENTS

2		Firm, not-quite-ripe mangoes
2	tb	Thinly sliced shallots
6	tb	Lime juice
3	tb	Asian fish sauce (nam pla or nuoc mam)
1	ts	Sugar
1/2	ts	Minced garlic
1	ts	Minced serrano chili
1	lb	Shrimp
2	c	Watercress sprigs, washed
1/2	c	Fresh mint leaves, washed

INSTRUCTIONS

With a sharp knife, cut peel from mangoes.  Coarsley 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 barbecue 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.
Per serving: 244 cal, 3.4g fat (13% of cal), 22 g pro, 597 mg sodium, 140
mg chol.
Reprinted from Sunset Magazine, July 1996.
Posted to MM-Recipes Digest V3 #224
Date: Sat, 17 Aug 1996 18:38:33 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”