Shrimp & Mango Skewers

Benji and I had these skewers up in McCall with some friends on the lake. Benji isn't too wild about shrimp but she loved these.

Total time: 25 minutes
Makes: 4 main-dish servings

1 lime
1 cup plain low-fat yogurt
1/2 cup packed fresh mint leaves, finely chopped (optional) we had it without and is still good
1/2 teaspoon curry power
1 cup whole wheat couscous
5 oz. baby spinach
1 lb. shelled and deveined shrimp (26 to 30 ct.)
2 ripe mangos, peeled, cut into 1 in. chunks

1. If using pamboo skewere, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on medium-high heat.
2. From lime, grate 1 teaspoon peel and squeeze 2 teaspoons juice into medium bowl; stir in yogurt, half of chopped mint, curry powder, and 1/4 teaspoon each salt and freshly ground black pepper.
3. In 4 quart saucepan, heat 1 1/4 cups water to boiling on high. stir in couscous; cover and let stand another 5 minutes.
4. Meanwhile, thread shrimp and mango chunks alternately onto skewers. Place half of yogurt mixture in small bowl; set aside for serving. Brush remaining mixture all over shrimp and mango. Grill 5 to 7 minutes or just until shrimp turn opaque, turning over once.
5. Toss spinach and couscous until combined; transfer to large platter. Top with shrimp skewers. Garnish with remaining mint.

Each serving: about 410 calories, 28 g protein, 73 g carbohydrate, 3 g fat, 11 g fiber, 147 mg cholesterol, 890 mg sodium.