Ingredients

3/4 cup water

1 tablespoon sugar

6 tablespoons fresh lime juice (about 3 limes)

2 1/2 tablespoons fish sauce

1 garlic clove, minced

1 tablespoon finely grated carrot

1 tablespoon thinly sliced serrano chile (about 1 chile)

36 large shrimp (about 2 pounds)

Cooking spray

2 ripe unpeeled avocados, halved

2 peeled mangoes, each cut into 6 wedges

12 lime wedges

6 large Bibb lettuce leaves

Chopped fresh cilantro (optional)

Preparation

  1. Combine first 5 ingredients in a small bowl. Reserve 3/4 cup juice mixture. Stir carrot and chile into remaining 1/2 cup juice mixture, and set aside.

  2. Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp. Combine reserved 3/4 cup juice mixture and shrimp in a large bowl, tossing to coat; cover and marinate in refrigerator 1 hour, tossing occasionally. Remove shrimp from bowl, reserving marinade.

  3. Prepare grill for medium-high heat.

  4. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.

  5. Thread 3 shrimp onto each of 12 (10-inch) skewers. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done, basting frequently with cooked marinade.

  6. Cut 3 avocado halves in half lengthwise; peel and dice remaining avocado half. Brush cooked marinade over mango and avocado wedges; coat with cooking spray. Arrange in a single layer on grill rack coated with cooking spray. Coat lime wedges with cooking spray; place on grill rack. Grill fruit 2 minutes on each side or until marked but not soft, basting frequently with marinade.

  7. Place 1 lettuce leaf on each of 6 salad plates; top each leaf with 2 mango slices, 2 lime wedges, and 1 avocado wedge. Place 2 skewers on each plate; sprinkle evenly with diced avocado. Sprinkle with cilantro, if desired. Serve with carrot mixture.