This shrimp appetizer almost has the iron of steak but far fewer calories.

Servings: Makes 8 servings

Ingredients
24 jumbo shrimp, shelled and deveined
8 wooden skewers, soaked in water 20 minutes
4 cloves garlic, finely chopped
1/4 cup tamarind paste (found in Asian markets)
1 tablespoon canola oil
1 tablespoon fish sauce
1-2 tablespoons red pepper flakes
1 tablespoon sugar

Preparation
Heat grill on high. Thread 3 shrimp on each skewer; season with salt and pepper. Dipping sauce: Mix remaining ingredients in a bowl. Grill shrimp until cooked through, about 3 minutes per side. Serve with dipping sauce on the side.