These spicy shrimp can be made earlier in the day.

Serves 12

12 cups water
1 1/2 tablespoons kosher salt
1 tablespoon mustard seeds
6 whole black peppercorns
6 bay leaves
1 celery stalk, halved
1 carrot, halved
2 pounds medium shrimp, peeled and deveined
2 teaspoons grated lemon rind
1/2 cup fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 3 minutes. Drain shrimp and place in a shallow dish.

Combine lemon rind and remaining ingredients. Add to warm shrimp mixture; toss well. Cover and chill until ready to serve.

Per Serving: 91 Calories; 2g Fat (16.0% calories from fat); trace Saturated Fat; 16g Protein; 3g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 901mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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