| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Low-fat, Appetizers | 12 | Servings | ||
INGREDIENTS
| 3 | tb | Lemon juice |
| 2 | ts | Dried whole tarragon |
| 1 | Small clove garlic, minced | |
| 23 | Medium-sized fresh shrimp, peeled and deveined (1/2lb) | |
| 24 | Sliced fresh mushroom (1/2- inch-thick) (about 1 lb) | |
| 1 | tb | Water |
| 1 | tb | Chopped fresh parsley |
| 1 1/2 | ts | Dijon mustard |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Combine first 3 ingredients; stir well. combine half of lemon juice mixture and shrimp in a 9-inch glass pieplate; toss well. Cover and marinate in refrigerator 1 hour, stirring occastionally. Combine mushroom slices and remaining lemon juice mixture; toss well. Cover and set mixture aside. Arrange shrimp spoke-fashion in a single layer with yhickest portion toward outside of pieplate. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH 2 minutes to 2 minutes 20 seconds or until shrimp is done, rearrange shrimp and rotating pieplate a halfturn after a minute. Drain shrimp and reserve marinade. Add water and next 4 ingredients to reserved marinade, stirring with whisk. Add shrimp; toss well. Thread 1 mushroom slice and 1 shrimp onto each of 24 wooden picks. Yeild 24 appetizers (about 15 calories each). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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