Sizzling Citrus Shrimp

Sizzling Citrus Shrimp 1 lb. shrimp, peeled and deveined, 30 to 40 per pound Marinade: 3 tbsps. lemon juice 3 tbsps. dry white wine 2 tsps. extra-virgin olive oil 3 cloves garlic, minced Sauce: 1 tsp. extra-virgin olive oil 1 bay leaf 1/2 tsp. crushed red pepper flakes 1/2 tsp. salt 2 tbsps. chopped fresh parsley Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain the shrimp marinade into a bowl. Heat 1 tsp. oil in a 12-inch non stick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately. Makes 4 servings. Calories 170, Fat 6 g, Carbs 3 g, Sodium 310 mg, Fiber 0 g.

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