Shrimp and Rice Salad

From Cook's Illustrated.  Mango chutney is most likely sold in the "ethnic" aisle of your supermarket with the Indian foods, rather than with the rest of the jams and jellies.

Shrimp and Rice Salad

serves 6

Cook 1.5 cups of basmati rice.

Puree in blender until smooth:

1/2 c. mango chutney

2 tbsp. lime juice

1/3 c. olive oil

Saute briefly over medium heat until just cooked:

1 lb. medium shrimp, seasoned with salt and pepper

Toss together:

mango chutney mixture

cooked rice

cooked shrimp

1/3 c. chopped fresh mint

4 green onions, minced

1 c. frozen peas, thawed and salted

salt and pepper to taste