Surf and Turf

• Spicy Coconut-Curry Shrimp
• Fish Tacos
• Seafood Packets with Lemon-Chive Butter
• Surf and Turf Kabobs
• Lemon-Pepper Steaks
• Pork Ribs with Smoky Barbecue Sauce

Spicy Coconut-Curry Shrimp

Prep Time: 20 Minutes • Start to Finish: 45 Minutes • Makes 6 servings (3 kabobs and 4 teaspoons sauce each)

• 20 bamboo skewers (6 inch)
• ¾ cup canned coconut milk (not cream of coconut)
• 2 teaspoons curry powder
• 2 teaspoons cornstarch
• 1 teaspoon honey
• ¼ teaspoon salt
• 60 uncooked medium shrimp (about 2 lb), thawed if frozen, peeled, deveined
• 2 tablespoons olive or vegetable oil
• 1 teaspoon red pepper sauce

1 Soak skewers in water at least 30 minutes before using to prevent burning. Meanwhile, heat gas or charcoal grill. In small microwavable bowl, mix coconut milk, curry powder, cornstarch, honey and salt. Microwave uncovered on High about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens; set aside.

2 In large bowl, place shrimp. Drizzle with oil and pepper sauce; toss to coat. Thread 3 shrimp on each skewer, leaving space between each.

3 Place kabobs on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning once, until shrimp are pink. Serve with coconut-curry mixture.

1 Serving: Calories 210; Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 215mg; Sodium 370mg; Total Carbohydrate 5g (Dietary Fiber 1g); Protein 24g Exchanges: ½ Other Carbohydrate, 3½ Lean Meat Carbohydrate Choices: ½