"On this June day the buds in my garden are almost as enchanting as the open flowers. Things in bud bring, in the heat of a June noontide, the recollection of the loveliest days of the year - those days of May when all is suggested, nothing yet fulfilled."
- Francis King
~ Bursting poppies, exbury azalia, Lady's Mantle and peonies
SKEWERED SHRIMP & MANGO BASMATI RICE SALAD
~ Simple light Sunday night supper, perfect after a long working day in the garden (adapted from June 2005 Cooking Light)
2 lbs. peeled and deveined large shrimp
1 Tbsp. minced fresh garlic
2 Tbsp. minced peeled fresh ginger
2 Tbsp. soy sauce
4 tsp. good curry powder
1/8 tsp. cayenne pepper
1/8 tsp. ground cumin
2 cups water
2/3 cup light coconut milk
1 1/4 cup uncooked Basmati rice
3/4 cup shredded carrot
2 cups diced peeled mango (about 2 mangoes)
1 1/2 cup diced red bell pepper
1/2 cup sliced green onions
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped fresh parsley
3 Tbsp. lime juice and zest
1/2 tsp. coarse salt
- Combine garlic, ginger, soy sauce, curry powder, cayenne and cumin. Add shrimp; toss to coat. Cover and chill at least 1 hour.
- Bring water and coconut milk to boil and add rice. Cover, reduce heat and simmer according to package directions until liquid is absorbed. Allow rice to cool slightly before adding carrot and next 7 ingredients. Toss gently to combine.
- Thread shrimp onto 12 wooden 6-inch skewers. Spray grill with cooking spray and grill on medium-high heat about 3 minutes on each side or until shrimp are done.
- Serve 2 skewers of shrimp over 1 cup of rice salad. Garnish with additional cilantro. (6 servings)