Grilling generally is a healthy cooking method, because little or no fat is needed. But the intense, dry heat can quickly turn food tough and leathery, especially if you start with something lean.

Unless you are grilling oily varieties of fish, such as salmon, tuna, mackerel and trout, most lighter-fleshed fish and shellfish should cook for just a few minutes per side over medium-high heat.

This recipe for Fennel Seed and Thyme-Crusted Grilled Shrimp uses an aromatic spice blend to create a flavorful crust. Cook the shrimp until they are just opaque, no more than 2 minutes per side.

To complete the meal, add a spicy arugula salad and some wedges of olive oil-misted grilled flatbread, which can easily be made using store-bought whole-wheat pizza dough.

FENNEL SEED AND THYME-CRUSTED GRILLED SHRIMP

1 teaspoon whole fennel seeds

3/4 teaspoon dried thyme

1/2 teaspoon dried oregano

3/4 teaspoon garlic powder

3/4 teaspoon ground black pepper

1 tablespoon extra-virgin olive oil

1 pound large raw shrimp, peeled and deveined

1/2 teaspoon salt

Lemon wedges, for serving

In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak.

In a small bowl, combine the fennel seeds, thyme, oregano, garlic powder, pepper and oil. Add the shrimp and toss to coat.

Heat a gas grill to medium-high or prepare a charcoal grill.

Divide the shrimp between the skewers, threading them through the sides. Season with salt. Grill until the shrimp are golden brown on both sides and opaque at the center, about 2 minutes per side. Serve with lemon wedges. Serves 4.