Vol. 2, No. 4 | April 2010




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Recipe: Zesty Lemony Shrimp



12 oz peeled raw medium shrimp, fresh or frozen and thawed
2 Tbsp Worcestershire sauce
1 tsp lemon zest
3 Tbsp lemon juice
2 Tbsp reduced-fat margarine (35% vegetable oil)
1 Tbsp finely chopped fresh parsley


Serves 8/ Serving Size ¼
CExchanges- 1 Lean Meat
Calories: 47
Calories from fat: 14
Total Fat: 2 g
Saturated Fat-0 g
Cholesterol: 61 mg
Sodium: 141 mg
Total Carbohydrates: 1 g
Fiber: 0 g
Sugars: 1 g
Protein: 7 g


Prep Time: 5 minutes
Cook Time: 7-10 minutes
  • Place large nonstick skillet over medium heat until hot. Add shrimp, Worcestershire sauce, lemon zest, and lemon juice to skillet. Cook 5 minutes or until shrimp is opaque in center, stirring frequently.
  • Using a slotted spoon, remove shrimp and set aside in serving bowl. Increase the heat to medium high, add the margarine, bring to boil, and continue to boil 2 minutes or until liquid measures cup, stirring frequently
  • Pour sauce over shrimp and sprinkle with parsley. Serve with wooden sticks.

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