Mary Lavanway is a dietician with Hannaford. She joined Carolyn Callahan on TV5 News at 5 with some healthy ideas just in time for Father’s Day.Tandoori Shrimp SkewersServings: 12Prep Time:20 minutes Cook Time: 5 minutesIngredients:¾ cup Dannon plain low fat yogurt¼ cup chopped cilantro2 Tbsp extra virgin olive oil2 Tbsp fresh lime juice4 teaspoons finely minced fresh ginger1 clove garlic, finely minced2 teaspoons McCormick Indian curry powder2 pounds, Natures Place All Natural, raw jumbo shrimp, peeled and deveined (about 36 shrimp)Directions-Combine the yogurt, cilantro, olive oil, lime juice, ginger, garlic and curry powder in a small bowl and stir well. Place the shrimp into a gallon zip-top bag and pour the yogurt mixture over the shrimp. Close the bag and squeeze gently to distribute the yogurt mixture among the shrimp. Allow shrimp to marinate for at least 15 minutes but no longer than an hour.Skewer four shrimp onto bamboo skewers (soak skewers before using to reduce burning) and grill over medium heat for 5 minutes or just until shrimp turn opaque. Serve with fresh lime wedges and cilantro leaves to garnish.