Grilled Shrimp With Mango Pineapple Chile Relish

Wood or metal 6 to 12 -inch skewers (6-inch works for appetizers and 10 to 12-inch works for entrée)
Olive oil cooking spray
1 pound 31 to 40 count fresh medium size shrimp, peeled and deveined with tails removed
salt and freshly ground pepper
2 tablespoons light butter melted
1 to 2 tablespoons fresh lime juice

1. If using wooden skewers be sure to soak 1 to 4 hours to prevent skewers from burning. Lightly spray grilled with cooking spray. Thread 3 to 4 shrimp on 6-inch skewers or 8 to 10 on longer skewers. Preheat grill to medium hot heat. Season skewers lightly with salt and pepper to taste and grill for 3 to 4 minutes per side until shrimp are pink and lightly browned.

2. While shrimp are grilling melt light butter in a small dish and mix together with lime juice. After removing skewers from heat brush each side lightly with melted butter and lime juice mixture.

3. To serve as an entrée make a bed of Relish on each of four plates and place skewer on top if Relish. This dish is also fantastic served with couscous or Basmati rice lightly seasoned with chicken stock or chicken soup base.

Yield: Serves 4 as an entrée each at approximately 284 calories; 3.3 grams total fat; 1.6 grams saturated fat; 180 milligrams cholesterol; 46.5 grams total carbohydrate; 4.7 dietary fiber; 20.6 grams protein and 298 milligrams sodium.

Compare traditional recipe at 460 and 23.5 grams total fat per serving.

Cook’s Note: If serving as an appetizer place Chile Relish in center of round place with shrimp skewers fanned around outside of center. Yield approximately 12 skewers each at approximately 95 calories; 1.1 gram total fat; .05 gram saturated fat; 60 milligrams cholesterol; 15 grams total carbohydrate; 1.6 grams fiber; 7 grams protein; 99 milligrams total sodium.

Compare traditional recipe at 125 calories and 4 grams total fat per skewer.

Mango Pineapple Chile Relish
2 ripe mangos, peeled, pitted and chopped
1 cup fresh pineapple, chopped
1 small red bell pepper, seeded and chopped
1 red or green jalepeno pepper, minced – optional
1 cup red onion, minced
Juice of 1 large lime
2 tablespoons brown sugar
1 clove garlic, pressed or minced
1 to 2 tablespoons balsamic vinegar
1 teaspoon curry powder
pinch salt

1. Combine mangos and pineapple together with peppers, onions and all remaining ingredients. Cover and set aside or refrigerate until ready to use. Relish can be made in advance and kept refrigerated 3 to 4 days. Before serving remove from refrigerator stir gently and warm to room temperature.

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