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).

Chile Shrimp with Fruity Relish

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.

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