This recipe is from Holly’s trim&TERRIFIC Gulf Coast Favorites cookbook
2 Tablespoons olive oil
1 teaspoon minced garlic
2 Tablespoons chopped red onion
1 Tablespoon finely chopped parsley
dash Worcestershire sauce
2 Tablespoons lemon juice
salt and pepper to taste
1 pound medium peeled shrimp
3 Tablespoons white wine
1/3 cup coarsley chopped avocado
1/4 cup grated Parmesan cheese
Pasta or Rice (whatever you want to serve the dish over)
In a large nonstick skillet, heat olive oil over medium heat, saute garlic, red onion, parsley, Worcestershire sauce, and lemon juice. Add shrimp, continue cooking 2 minutes, stirring continuously. Add white wine, salt and pepper to taste, continue cooking shrimp 3-4 minutes or until shrimp turn pink and are done. Remove from heat, stir in avocado and cheese. Serve over pasta or rice immediately.
4 servings
Calories 205
Calories from fat(%) 52
Fat(g) 12
Sat. Fat (g) 3
Cholesterol (mg) 174
Sodium (mg) 263
Carbs (g) 3
Dietary Figer (g) 1
Sugar (g) 1
Protein (g) 20
Diabetic Exchanges: 3 very lean meats, 2 fat
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