INGREDIENTS
1 lb. cooked, peeled shrimp with tails on
1 clove garlic, minced
2 tablespoons chives, chopped
1/4 teaspoon dried tarragon
1 teaspoon dried parsley or 1 tablespoon chopped fresh
Dash of black pepper
1 tablespoon melted butter
1/4 cup white wine
4 lettuce leaves

DIRECTIONS
Arrange shrimp in a buttered baking dish. Pour wine over shrimp. Blend herbs into melted butter and spread over shrimp. Broil for about 2–3 minutes until shrimp are heated through. Place a lettuce leaf on each plate and put shrimp on top.

Nutrition information per serving: 150 calories, 4g fat, 2g sat. fat, 230mg cholesterol, 280mg sodium, 1g carbohydrate, 0g fiber, 24g protein

INGREDIENTS
1 lb. red potatoes
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
Dash of ground black pepper
2 tablespoons sweet red pepper, chopped
1 stalk celery, diced
2 tablespoons green onion, chopped
1 tablespoon fresh parsley, chopped

DIRECTIONS
Cut potatoes into bite-sized chunks and put into 3-quart saucepan with enough water to cover potatoes. Bring to boil over medium high heat, then reduce heat to simmer. Cook potatoes about 10–15 minutes or until tender. Drain well and transfer to a medium bowl. Add red pepper, celery, onion and parsley to potatoes. Combine olive oil, vinegar, mustard, sugar, salt and black pepper in a small bowl and pour over the vegetables. Stir gently to combine. Cover and refrigerate at least one hour before serving, tossing occasionally to distribute dressing.

Nutrition information per serving: 190 calories, 10g fat, 1g sat. fat, 0mg cholesterol, 170mg sodium,
23g carbohydrate, 2g fiber, 3g protein.

INGREDIENTS
2 cups water
1/2 cup sugar
1 whole cinnamon stick
3 whole cloves
1 strip of orange peel (1/2"x3")
1 strip of lemon peel (1/2"x3")
1 teaspoon fresh lemon juice
4 firm, medium-size Bosc pears
1 1/2 cups fresh or frozen cranberries
1 tablespoon cornstarch

DIRECTIONS
In a medium saucepan, combine water, sugar, cinnamon stick, cloves, orange and lemon peels and lemon juice. Set saucepan over high heat, and bring liquid to a boil, then reduce to a simmer. Meanwhile, peel the pears, leave stems intact and remove blossom end. Using a slotted spoon, lower pears into water in saucepan, setting pears upright so that neck end does not become overcooked. Cover and cook about 15 minutes or just until a paring knife easily pierces pears in thickest part. Remove spices and discard. Lay pears down into liquid. Add cranberries and cook over medium-high heat about 10 minutes or until cranberries have popped and turned soft and pears have turned pink. With a slotted spoon, remove pears from liquid and transfer to a plate. Dissolve cornstarch in a small amount of cold water and add to cranberries. Cook, stirring constantly, until mixture thickens slightly and turns clear. When ready to serve, arrange pears on individual plates, and drizzle poaching liquid over them. May be served warm or cold.

Nutrition information per serving: 220 calories, 1g fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 57g carbohydrate, 5g fiber, 1g protein.