Grilled Shrimp with Mango Rice Salad

1 tbsp. minced fresh garlic
1 tsp. ginger
1 tbsp. soy sauce
4 tsp. curry powder
1/8 tsp. cumin
1½ lb. frozen cooked shrimp, soaked in cold water to thaw

Combine first 6 ingredients in medium bowl. Add frozen shrimp, too to coat.
Cover and chill 1 hour. Meanwhile prepare the following below:

2 cups water
2/3 cup coconut milk
1 cup uncooked rice
¾ cup shredded carrots
2 cps diced peeled mango
1 cup diced red bell pepper
1 cup diced yellow or orange bell pepper
½ cup sliced green onions
1 tbsp. chopped fresh parsley
2 tbsp. lime juice
Salt to taste

Bring water and coconut milk to boil in medium pan, add rice. Cover and simmer
15 minutes or until liquid is absorbed and rice is tender. Add reasonable
amount of water more only if necessary if rice is still uncooked. Add remaining
ingredients; toss gently to combine. Set aside

Turn on the grill. Thread 3 shrimp onto each of 12 skewers. Spray with cooking
spray. Place skewers on grill rack; grill 4 or 5 minutes on each side
or until well done. Serve skewers over rice salad.