Shrimp and Mango Kebabs
Peel the mango and cut the flesh into 2 cm cubes (approximately 3/4 inch). Brush the scallions and cut into 3 cm long pieces (approximately 1 1/4 inches). Rinse the chervil, shake dry and finely chop.
Cook the wild rice according to package directions.
For the marinade, mix the lemon juice with 3 tablespoons of oil and the chervil and season with salt, curry and pepper.
Thread the shrimp, mango cubes and scallions alternately onto skewers. Brush with the marinade and leave for 30 minutes.
Heat the remaining oil in a large skillet and sear the kebabs on all sides over medium heat for 5 minutes. Transfer to a plate along with the wild rice and serve drizzled with the remaining marinade.