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