Set oven to broil.
In a medium bowl, stir lemon peel, lemon juice, red pepper, salt, garlic and oil until well mixed. Add shrimp and toss to coat. Spread shrimp on a nonstick baking sheet and place in broiler about 4 inches from the heat for 3 to 5 minutes, or until shrimp are pink and firm.
Put basil, mayonnaise and milk in a food processor. Cover and process until smooth.
Serve shrimp with the mayonnaise. Serves 4 as an entree.
Per serving: 260 calories, 14.8 fat grams, 6 carb grams, 636mg sodium, 172mg cholesterol, 23 protein grams.
Adapted from "Taste of Home Cookbook."
KATHY'S SHRIMP DIJONNAISE
1/2 cup fresh lemon juice
3 tablespoons olive oil
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
3 garlic cloves, minced
1 pound uncooked large shrimp, peeled and deveined
In a large resealable bag, combine all ingredients, seal the bag and turn to coat shrimp thoroughly. Refrigerate for 2 to 3 hours, turning occasionally. Drain and discard marinade. Preheat broiler.
Spread shrimp onto a nonstick baking sheet and place in broiler about 4 inches from the heat for 3 to 5 minutes, or until shrimp are pink and firm.
Serves 4 as an entree.
Per serving: 237 calories, 12.7 fat grams, 6 carb grams, 317mg sodium, 172mg cholesterol, 23 protein grams.
Adapted from "Taste of Home Cookbook."
Do you have a favorite food or popular recipe that you'd like to see made healthier? Send your ideas and recipes, along with a daytime phone number, to Kathy Manweiler at kmanweiler@wichitaeagle.com, or mail to: Don't Say Diet, McClatchy Newspapers, P.O. Box 820, Wichita, KS 67201.
