For the pineapple salsa:
1 1/2 C. canned or fresh crushed pineapple, drained
1 jalape�o chili pepper, seeded and finely chopped
1 red bell pepper, seeded and diced
2 T. fresh lime juice
salt to taste

For the grilled shrimp:
1/2 C. lite coconut milk
2 T. fresh lime juice
1 T. low-sodium soy sauce
1 T. freshly grated ginger root
1 T. brown sugar
20 large shrimp, peeled and deveined
freshly ground black pepper
3 C. cooked rice
1/2 C. cilantro sprigs
4 metal or bamboo (soaked in water) skewers

For the pineapple salsa: Place the pineapple, jalape�o pepper and red pepper in a bowl and toss to combine. Season to taste with lime juice and salt. Refrigerate until ready to serve. (This can be made in advance and stored in the refrigerator for up to 3 days. For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl. Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight. Preheat the grill to medium. Remove the shrimp from the coconut mixture. Season with salt and pepper and place 5 shrimp on each skewer. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side. To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa. Garnish with cilantro and serve.

Yield: 4 servings
Serving Size: 5 shrimp with 3/4 C. of rice and 1/2 C. of salsa
Calories: 329
Fat: 3g
Fiber: 3g