Tropical Corn Salad from the Grit, Modified

1 cup finely minced red onion

finely minced leaves of 7 to 10 cilantro stems

1 small jalapeno chile very finely minced

1/2 to 2/3 cup finely chopped fresh pineapple

1/3 cup fresh squeezed lime juice

2 tablespoons cider vinegar

2 teaspoons hot sauce

1-1/2 teaspoon salt

1 teaspoon splenda

1/4 teaspoon fresh ground pepper

6 cups of fresh cooked or frozen white corn thawed

yogurt butter

Combine all ingredients except corn and butter in a large mixing bowl. Mix well. Cover and refrigerate.

Lightly saute corn in minimal amount of butter. Cool corn thoroughly. Toss corn with refrigerated mixture. Cover and refrigerate for at least 1 hr. Serve well chilled. Makes 5 servings.

Caribbean Shrimp on a Stick: Pesco-Vegetarians

Many vegetarians eat seafood, which is called a pesco-vegetarian. If you eat seafood, this is excellent!

Yields: 9 servings

3 lbs jumbo shrimp, peeled and deveined

Marinade:
1/2 cup reduced fat or no sugar added orange juice
1/4 cup lime juice
1/2 cup mango chutney
4 garlic cloves
1/2 teaspoon ground white pepper
1 teaspoon dried thyme

Place all of the marinade ingredients in a blender or food processor and process til smooth. Place the shrimp in a shallow dish and pour half of the marinade over the shrimp. Refrigerate the other half of the marinade until you grill the shrimp. Turn the shrimp to coat, cover and refrigerate several hours or overnight.

When ready to cook, thread 8 shrimp on 9 12 inch skewers, leaving a 1/4 inch space between each shrimp. grill over medium heat for 3 to 4 minutes until the shrimp are pink and cooked through. Use the remaining marinade to baste the shrimp several times while cooking. Serve hot.

24 grams of protein!