Barbecue Shrimp

This signature Creole-Sicilian favorite from New Orleans is reborn with a low-fat shortcut or two. The peels are left on the shrimp so they can add flavor to the lush, buttery-peppery sauce. The bread means no sauce goes to waste.

Yield: 5 servings (serving size: 5 ounces shrimp with sauce and 2 bread slices)

Ingredients

• 1/2  cup  fat-free Caesar dressing
• 1/3  cup  Worcestershire sauce
• 2  tablespoons  butter or stick margarine
• 1  tablespoon  dried oregano
• 1  tablespoon  paprika
• 1  tablespoon  dried rosemary
• 1  tablespoon  dried thyme
• 1 1/2  teaspoons  black pepper
• 1  teaspoon  hot pepper sauce
• 5  bay leaves
• 3  garlic cloves, minced
• 2  pounds  large shrimp
• 1/3  cup  dry white wine
• 10  (1-ounce) slices French bread baguette
• 10  lemon wedges

Preparation

Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.

Nutritional Information

Calories:

403 (20% from fat)

Fat:

9.1g (sat 3.8g,mono 2.4g,poly 1.7g)

Protein:

34.4g

Carbohydrate:

41.7g

Fiber:

2.8g

Cholesterol:

219mg

Iron:

7mg

Sodium:

1021mg

Calcium:

211mg