This recipe is heart healthy.  This recipe is diabetes friendly.

Ingredients

• 1 Tbsp paprika
• 1 tsp chili powder
• 1 1/2 tsp brown sugar
• 1/2 tsp cumin
• 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 cloves garlic, minced
• 1/4 cup beer or 1/4 cup white wine
• 1 lb jumbo shrimp, unpeeled
• 1 1/2 cups fresh or frozen mango, cubed (defrost if using frozen)
• 1/4 cup low-fat yogurt
• 1 tsp canola oil
• 1 small red onion, finely chopped
• 1 Tbsp jalapeno chile, finely chopped
• 2 Tbsp finely chopped fresh cilantro

Preparation

1. Combine paprika, chili powder, brown sugar, cumin, salt, pepper, garlic and beer or white wine in a blender or food processor. Puree until a smooth paste. Put shrimp in a large bowl. Pour marinade over shrimp and toss to coat. Cover and refrigerate for 15 minutes.
2. Meanwhile, combine mango and a 1/4 cup of water in a blender or food processor, puree and set aside.
3. Heat oil in a nonstick saucepan set over medium-high heat. Add red onion and jalapeno, cook until lightly browned, about 3 minutes. Add the mango puree; bring to a boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove saucepan from the heat.  Stir in the yogurt.
4. If cooking outside on a grill, set the temperature to medium-high heat. Spritz grill rack with nonstick cooking spray. Or if cooking indoors, spritz a large nonstick grill pan with nonstick cooking spray and set over medium-high heat. Add shrimp and cook about 2 minutes on each side. Remove from grill, sprinkle with cilantro and serve with sauce and plenty of napkins.

Nutrition Information Per Serving

Recipe Yields 4 Servings
Calories: 194
Fat: 4g
Saturated Fat: 1g
Cholesterol: 174mg
Sodium: 332mg
Carbohydrates: 15g
Fiber: 1g
Protein: 24g