Barbecue lite: cut calories and fat and enhance the flavor of all your grilled foods with these 3 simple techniques - Do-It-Right Nutrition

4. Place shrimp on a hot grill for 2-3 minutes and turn the skewer over. Cook 2-3 more minutes until shrimp is bright pink and cooked through.

Butterflied Shrimp With Vegetables and Curried Couscous

Serves 4

Prep time: 15 minutes

Cook time: 10-15 minutes

Foreman cook time: 5-7 minutes

Nutrient note Shrimp is an excellent source of zinc and lean protein; yogurt is rich in calcium; zucchini, yellow squash and red peppers are loaded with vitamin C.

Nonstick cooking spray

    1 pound jumbo shrimp (about 16)
  1/2 cup nonfat plain yogurt
1 1/2 tablespoons tandoori
      seasoning *
    1 tablespoon olive oil
    1 zucchini, sliced lengthwise into
      1/2-inch-thick strips
    1 yellow squash, sliced lengthwise
      into 1/2-inch-thick strips
    1 small eggplant, sliced lengthwise
      into 1/2-inch-thick strips
    1 red bell pepper, quartered and
      seeded
Salt and black pepper, to taste
    1 cup whole-wheat couscous
    1 teaspoon curry powder

Spray outdoor grill or stove-top grill pan with cooking spray and preheat.

Peel, devein (using a sharp knife, cut out the dark vein along the back) and butterfly the shrimp (see step 1).

In a large bowl, whisk together yogurt and tandoori seasoning. Add shrimp and toss to coat. Skewer shrimp onto metal or wet wooden skewers (see step 3), about 4-5 shrimp per skewer.

Brush vegetables with olive oil, season with salt and black pepper and place on hot grill. Grill 8-10 minutes, until golden brown and fork-tender, turning halfway through cooking. (See box, "Hints for Grilling Veggies," on the opposite page.)

Grill shrimp alongside vegetables on hot part of grill 4-5 minutes, until shrimp are bright pink and completely cooked, turning halfway through.

Meanwhile, in a medium saucepan, boil 1 1/2 cups of water over high heat. Add couscous and curry powder and reduce heat to low. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and season with salt and black pepper. Serve shrimp and vegetables with curried couscous on the side.

Nutrition Score per serving (3 ounces shrimp, about 4-5; 2 cups vegetables; 1/2 cup curried couscous): 279 calories, 16% fat (5 g; <1 g saturated), 46% carbs (32 g), 38% protein (27 g), 8 g fiber, 265 mg calcium, 5 mg iron, 334 mg sodium.

* Tandoori seasoning can be found in your market's spice aisle, or make your own: Combine 1 teaspoon ground coriander, 1 teaspoon ground cumin and 1 teaspoon garam masala (Indian spices). Or mix 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, 1/2 teaspoon garlic powder, 1/2 teaspoon ground ginger and 1/4 teaspoon ground red pepper.

RELATED ARTICLE: 6 tips for great grilling

1. Before preheating, brush grates with olive oil or coat with nonstick cooking spray. Some electric indoor grills, including the George Foreman, make this step unnecessary, thanks to their nonstick surfaces.

2. Watch cooking time when using an indoor grill. The Foreman grill works like a waffle iron (food gets cooked from both sides at once), so for all the recipes here, cut cook times in half (as noted in each recipe).