Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9              small  corn tortillas -- cut into wedges
                        nonstick cooking spray
  3             cloves  garlic -- unpeeled
  1         tablespoon  cumin seeds
  1 1/2         pounds  raw medium shrimp -- peeled & deveined
  3 1/2      teaspoons  lime peel -- grated
  6          teaspoons  lime juice
  6        tablespoons  plain nonfat yogurt
  6        tablespoons  fresh cilantro -- chopped
  2 1/2      teaspoons  jalapeno chile -- seeded & minced

Preparation:

1. Preheat oven to 325F. Place tortilla wedges in single layer on 2 large baking sheets. Bake until crisp, turning once, about 30 minutes. Cook on sheets. 2. Spray small baking dish with oil spray. Add garlic, cover with foil. Bake until tender, about 30 minutes. Cool slightly, peel grlic and mash in small bowl. 3. Heat small skillet over medium heat, add cumin seeds; stir until fragrant about 1 minute. Grind in spice grinder or in mortar with pestle. Add to garlic. 4. Bring large pot of water to boil. Add shrimp and lime peel and cook until shrimp are opaque, about 3 minutes. 5. Drain, cool and coarsely chop. Transfer shrimp to bowl. Add lime juice, yogurt, chopped cilantro, chili and garlic mixture to shrimp. Season to taste with salt and pepper. 6. Spoon a top tortilla chips and serve. Makes: 54 Tortilla wedges

Nutritional Information:

23 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 5g Carbohydrate; trace Cholesterol; 17mg Sodium