Shrimp Dijonnaise

From http://www.mercurynews.com/recipes/ci_11723840

Don't Say Diet: shrimp Dijonnaise


From 'Taste of Home Cookbook'; adapted by Kathy Manweiler, Wichita (Kan.) Eagle


Shrimp Dijonnaise

Serves 4 as entree

½ 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 your oven's broiler. Spread shrimp onto a nonstick baking sheet and broil the shrimp about 4 inches from the heat for 3 to 5 minutes or until shrimp are pink and firm.

Each serving: 237 calories (48 percent from fat), 12.7 g fat, 23 g protein, 6 g carbohydrates, 317 mg sodium, 172 mg cholesterol.

From "Taste of Home Cookbook"; adapted by Kathy Manweiler, Wichita (Kan.) Eagle