Ingredients
Preparation time about 30 minutes
Directions
1 1/2 cups (12 ounces) lowfat plain yogurt
1/4 cup canned coconut milk
1 cup cilantro leaves, washed
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced yellow bell pepper
2 tablespoons chopped mint leaves
1/2 cup diced cucumber
1 jalapeno pepper, seeded and minced
2-inch piece fresh ginger, peeled and grated
1 clove garlic, minced
1/2 teaspoon hot sauce, or to taste
1/4 teaspoon salt
8-ounce can pineapple chunks in unsweetened juice
16 large shrimp (20 pieces per pound)
Nonstick cooking spray
1/2 teaspoon Cajun-Creole seasoning
9-ounce bag baby spinach leaves
To make the sauce: Mix yogurt and coconut milk in a medium bowl until smooth. Reserve 1 tablespoon each of the cilantro and diced peppers for garnish at serving time. Stir the remaining cilantro and peppers into the yogurt mixture along with the mint, cucumber, jalapeno, ginger, garlic, hot sauce and salt. Mix in 1 tablespoon of the canned pineapple juice; refrigerate sauce until serving time. Makes about 2 1/2 cups.
Thread 4 shrimp and 4 pineapple chunks on each skewer. Spray with nonstick cooking spray and sprinkle with Cajun seasoning on each side. Place on heated grill and cook about 2 minutes each side or until nicely browned and shrimp is cooked.
To serve, divide spinach among serving plates and spoon about 1/2 cup sauce onto each plate. Sprinkle reserved cilantro leaves and diced peppers over sauce. Place shrimp skewer alongside sauce. Makes 4 servings.
Nutrition information per serving: 180 cal., 5 g total fat (3.5 g saturated), 50 mg chol., 390 mg sodium, 12 g pro., 23 g carbo., 4 g dietary fiber.