Title: Crispy Broiled Shrimp with Tangy Cocktail Sauce
Categories: Appetizers, Cooking lig
Yield: 6 Servings

1 lb Medium Shrimp (About 24
-Shrimp); Peeled And
-Deveined
1/4 c Cornstarch
1 tb Water
2 lg Egg Whites
1 1/2 c Reduced Fat Round Buttery
-Crackers; Finely Crushed
1 ts Paprika
1/4 ts Ground White Pepper
Cooking Spray

----------------------------TANGY COCKTAIL SAUCE----------------------------
Lemon Wedges

Combine shrimp and cornstarch in a zip-top plastic bag and shake to coat.
Combine water and egg whites in a bowl; beat with a whisk until foamy.
Combine crumbs, paprika, salt, and pepper. Dip shrimp in egg white mixture;
dredge in crumb mixture. Place on baking sheet coated with cooking spray;
lightly coat shrimp with cooking spray. Preheat broiler. Broil 5 minutes or
until shrimp are done, turning once. Serve with Tangy Cocktail Sauce and
lemon wedges.

NOTES : Tangy Cocktail Sauce - 1/2 cup no-salt added tomato sauce, 2 T
minced fresh chives, 2 T chili sauce, 1 T fresh lemon juice, 2 tsp prepared
horseradish, 6 drops hot sauce Combine all ingredients in a small bowl;
cover and chill at least 1 hour.
Recipe by: Cooking Light, J/F 98, pg. 153

Posted to recipelu-digest by Jill & Joe Proehl on Mar
02, 1998