Before it is grilled, shrimp is marinated with cooked pineapple, onions and garlic in a jalapeno, vinegar and cilantro mixture. Served with a squash stew - this is truly an exquisite recipe from Chef Adrian Leon.

Adrian Leon's Grilled Shrimp with Pineapple and Calabaza Stew

1 tablespoon extra virgin olive oil 8 cloves garlic 2 cups chopped white onions 12 large shrimp, peeled and deveined 1/2 cup fresh pineapple, diced 1/2 cup pineapple juice 1/2 cup SPLENDA® No Calorie Sweetener, Granulated 1/2 teaspoon fresh oregano 1 pepper jalapeno, roasted and skinless (optional) 1/4 cup white vinegar 1/4 cup cilantro leaves 1 quart water 3 ears fresh corn 2 poblano peppers 1 tablespoon margarine 1 pound calabaza (pumpkin-like squash), peeled and medium diced 2 sprigs fresh epazote (found in Mexican Markets) 1 cup light sour cream Salt and pepper to taste

Marinade: Saute 2 sliced garlic cloves, 1/3 cup onions and pineapple in olive oil to light golden brown.
Add pineapple juice, SPLENDA® Granulated Sweetener and oregano and cook for another 3 minutes. Remove from heat and let the mixture cool. When cooled add roasted skinless jalapeno, vinegar and cilantro. Mix everything together with a blender. Toss the shrimp with the marinade and refrigerate in a covered medium bowl for at least one hour.
For the squash: Remove corn kernels from the cob and save the cobs (you should have about 2 cups of kernels).
Place corn cobs and 1 quart of water in a 4 quart stockpot. Bring stockpot to a boil and reduce the heat to medium, simmer for 15 more minutes. Strain the corn stock and set aside.
Grill the poblanos over an open flame until they are charred. Put them in a plastic bag to sweat, about 4 minutes. When cool enough to handle, peel off the skins and discard (do not wash the chiles with water, this will reduce the flavor). Cut the chilies into 1/4 inch strips (Rajas).
Cook 1 2/3 cups onions and margarine until translucent (about 2 minutes) in a 4 quart heavy stockpot (cazuela or deep cast-iron frying pan) over medium heat.
Stirring occasionally, add corn kernels, diced squash and 6 cloves of garlic.
Continue cooking for another 10 minutes then add epazote (or cilantro) and cook for 5 more minutes. Remove pan from heat and mix in sour cream and season with salt and pepper.
Grill shrimp for a minute each side or pan fry similarly. Season with salt and pepper and serve over squash.
Serve squash stew on a platter with grilled shrimp on top.

Makes 4 servings.

Nutrition Info Per Serving (1/4 of recipe): Calories: 390; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 95mg; Sodium: 340mg; Total Carbs: 57g; Dietary Fiber: 8g; Sugars: 25g; Protein: 24g

Exchanges per Serving: 3 Starches, 3 Lean Meats, 1 Fat

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.