Teriyaki Shrimp
Serve with wooden toothpicks.

Servings: 6

• 1/2 pound medium-size shrimp
• 1/4 cup teriyaki baste & glaze
• 2 tablespoons dry sherry
• 1 tablespoon lime juice
• 1 tablespoon sliced green onion
• 3 to 4 drops hot pepper sauce

Shell, devein and butterfly shrimp.

Combine teriyaki baste & glaze, sherry, lime juice, green onion and pepper sauce; add shrimp, stirring to coat well. Cover and refrigerate 1 hour.

Remove shrimp and place on rack of broiler pan. Broil 2 to 3 minutes, or until opaque and cooked. Serve immediately with wooden picks.

Per Serving: 63 Calories; 1g Fat (10.4% calories from fat); trace Saturated Fat; 8g Protein; 4g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 328mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Other Carbohydrates.

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