Name: Grilled Shrimp with Yogurt Cilantro Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Low-Fat Plain Yogurt; Coconut Milk; Cilantro; Mint; Red Bell Pepper; Green Bell Pepper; Yellow Bell Pepper; Cucumber; Jalapeño Pepper; Ginger; Garlic Cloves; Red Hot Sauce; Salt; Pineapple Chunks in Unsweetened Juice; Shrimp; Cajun Creole Seasoning; Baby Spinach

Grilled Shrimp with Yogurt Cilantro Salsa

30min

Prep time

30min

Cook time

Servings

Ingredients:

1 1/2 cups low-fat plain yogurt, 12-ounces

1/4 cup coconut milk

1 cup cilantro, washed leaves

2 tablespoons mint, chopped leaves

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, diced

1/2 cup yellow bell pepper, diced

1/2 cup cucumber, diced

1 jalapeño pepper, seeded and minced

1 (2-inch) piece ginger, peeled and grated

1 garlic cloves, minced

1/2 teaspoon red hot sauce, or to taste

1/4 teaspoon salt

1 (8-ounce) can pineapple chunks in unsweetened juice, divided

16 large shrimp, 20 pieces per pound

1/2 teaspoon cajun creole seasoning

1 (9-ounce) bag baby spinach, leaves

Directions:

To make the salsa: 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, jalapeño, ginger, garlic, hot sauce and salt.
Mix in 1 tablespoon of the canned pineapple juice; refrigerate salsa until serving time. Yield: about 2 1/2 cups salsa.
Place 4 shrimp and 4 pineapple chunks on each skewer. Spray with non-stick 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 salsa onto each plate. Sprinkle reserved cilantro leaves and diced peppers over salsa. Place shrimp skewer alongside salsa.

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Grilled Shrimp with Yogurt Cilantro Salsa

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