Curried Shrimp & Potato Kebabs

INGREDIENTS

• 12 new or baby potatoes
• 3 tablespoons canola oil
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon curry powder
• 3 cloves garlic, minced
• 1/4 teaspoon salt
• 20 peeled and deveined raw shrimp, tails left on (20-25 per pound; see Tip)
• 1/2 cup nonfat plain yogurt
• 1 teaspoon lime juice

DIRECTIONS

1. Preheat grill to medium. (No grill? See Broiler Variation.)
2. Place potatoes in a microwave-safe container.
3. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
4. Meanwhile, combine oil, cilantro, curry powder, garlic and salt in a large bowl. Reserve 2 tablespoons of the mixture in a small bowl.
5. Add shrimp and the potatoes to the large bowl; toss to coat. Thread the shrimp and potatoes onto four 12-inch skewers.
6. Grill the kebabs, turning once, until the shrimp are pink and the potatoes are browned, 2 to 3 minutes per side.
7. Stir yogurt and lime juice into the small bowl of reserved sauce.
8. Serve each kebab with 2 tablespoons sauce.

NUTRITION

Per serving:
246 calories
12 g fat
1 g sat
15 g carbohydrates
0 g total sugars
19 g protein
1 g fiber

SmartPoints value : 6