Dish pairs shrimp with fruit relish

This summery recipe pairs a sweet fruit relish with shrimp seasoned with chile powder, cumin and paprika. It's from "Dr. Shapiro's Picture Perfect Weight Loss Cookbook" by Howard Shapiro (Rodale, $29.95).

For the salsa:

• 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-size tart green apple, diced
• 2 tablespoons chopped red onion
• 3/4 teaspoon chile powder
• 1/4 teaspoon grated lime peel
• 1 teaspoon lime juice
• Pinch of salt

For the shrimp:

• 1 1/2 pounds large shrimp, peeled and deveined, tails left on
• 1 1/2 teaspoons chile powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon coarsely cracked black pepper
• 1 teaspoon olive oil

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

For the shrimp : Heat the broiler. Coat the broiler-pan rack with olive oil cooking spray. In a medium bowl, combine the shrimp, chile 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.