Border-Style Shrimp

This dish is also good served over yellow rice or Spanish rice. Have the seafood counter at your supermarked peel and devein the shrimp while you finish shopping.

(Alisa's note: We added more hot sauce individually once we served it.)

Cooking spray
1 1/2 cups chopped white onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 pounds medium shrimp, peeled and deveined
2 garlic cloves, minced
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup fresh lime juice
1/4 cup finely chopped green onions
Lime wedges (optional)

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add cumin, chili powder, shrimp, and garlic; sauté 4 minutes. Remove from heat, and add butter, salt, and hot sauce. Stir until the butter melts. Stir in juice and green onions. Garnish with the lime wedges, if desired.
Yield: 4 servings (serving size: about 1 cup shrimp)

NUTRITION PER SERVING
CALORIES 266(30% from fat); FAT 9g (sat 4.1g,mono 2.1g,poly 1.4g); PROTEIN 35.6g; CHOLESTEROL 274mg; CALCIUM 113mg; SODIUM 618mg; FIBER 1.8g; IRON 4.5mg; CARBOHYDRATE 9.7g
Cooking Light, DECEMBER 2003