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Add a touch of fruits to sweeten the pot

Pineapples, mangos and apples can juice up a spicy dish, serving as a sweet counterpoint to chilies.

This recipe pairs fruit relish with shrimp seasoned with chili powder, cumin and paprika to create a lively, summery dish.

Not only is this a low-fat choice, but it is also a no-frills dish that requires only 20 minutes of preparation time and 5 minutes of cooking time.

Chili Shrimp With Fruity Relish

1 medium mango, peeled and cut into 1/4-inch pieces

1 cup diced fresh or juice-packed canned pineapple (1/4-inch pieces)

1 medium tart green apple, diced

2 tablespoons chopped red onion

3/4 teaspoon chili powder

1/4 teaspoon grated lime peel

1 teaspoon lime juice

Pinch of salt

Olive oil cooking spray

1 1/2 pounds large shrimp, peeled and deveined, tails left on

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

3/4 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon coarsely cracked black pepper

1 teaspoon olive oil

In a medium bowl, combine the mango, pineapple, apple, onion, chili powder, lime peel, lime juice and salt. Cover while preparing the shrimp.

To make the shrimp: Preheat the broiler. Coat the broiler-pan rack with olive-oil cooking spray.

In a medium bowl, combine the shrimp, chili powder, cumin, salt, paprika, pepper and oil. Toss to coat well.

Place the shrimp on the prepared rack in a single layer. Broil 4 inches to 6 inches from the heat for 5 minutes, or until the shrimp are opaque. Serve the shrimp with the relish.

Makes 4 servings.

Nutritional information per serving: 190 calories, 3 g fat.

Source: "Dr. Shapiro's Picture Perfect Weight Loss Cookbook," Rodale, 2003, $29.95.