Masala Shrimp Kebabs with Yogurt Sauce

Serves 4

1 & 1/2 teaspoons chili powder
1 teaspoon garam masala
1 teaspoon canola oil
1 garlic clove, minced
1/2 teaspoon salt
1 pound peeled and deveined large shrimp
1 cup plain fat-free Greek yogurt
2 tablespoons chopped fresh mint (plus a little extra for garnish)
2 tablespoons minced scallions
grated zest of 1 lemon
4 pieces whole wheat flatbread
4 nectarines, pitted and halved
4 teaspoons honey (optional)

1. Spray grill with cooking spray and preheat grill to medium-high heat.

2. Stir together chili powder, garam masala, oil, garlic, and 1/4 teaspoon of the salt in large bowl; add shrimp and toss to coat. Thread shrimp onto metal skewers. Place skewers on grill and cook, turning once, until just opaque throughout, about 5 minutes.

3. At the same time, place nectarines, cut side down, on grill and cook until slightly softened, also about 5 minutes.

4. Meanwhile, to make sauce, stir together yogurt, mint, scallions, lemon zest, and remaining 1/4 teaspoon salt in small bowl. Serve shrimp with flatbread and sauce. Drizzle nectarines with 1 teaspoon honey and extra mint for garnish.

Results: Stop reading this and go buy the ingredients to make this for dinner tonight! Oh my yum, it is so good. I was sad when I finished this because there was no more to eat. We buy 2 lb bags of frozen shrimp and Chris suggested that next time I make this dish, I just use up the whole bag. DELICIOUS. AMAZING. I think I'm drooling a little just thinking about it.

Oh, and this is such a pretty meal too, that it would be great to serve to dinner guests. I already said the next dinner guests we have are getting this meal.

The recipe is from the Fresh, Fabulous, Fast cookbook by Weight Watchers.