1 doz. lg. shrimp, peeled and deveined)
Water
3 peppercorns
1 lemon slice (1 inch thick)
1 bay leaf
1 1/2 c. ice cubes
2 tsp. each chopped scallion (green onion), Dijon-style mustard, freshly
squeezed lemon juice and honey

In 2 quart saucepan combine 3 cups water, the peppercorns, lemon slice and bay leaf; cover and cook over high heat until mixture comes to a boil. Add shrimp, return mixture to boil, and cook uncovered until shrimp turn pink, about 1 minute. Drain shrimp; immediately add ice to stop the cooking process. Let stand for 2 minutes. Drain shrimp, discarding any unmelted ice, the peppercorns, lemon slice and bay leaf; set aside.

In small saucepan combine 2 tsp. water, the scallion, mustard, lemon juice and honey and cook over medium heat, stirring occasionally with a fork, until warm. Transfer to small serving bowl; arrange shrimp over edge of serving bowl and serve. Makes 2 servings.

Each serving provides: 2 protein exchanges; 20 optional calories per serving; 85 calories 12 g protein; 1 g fat; 7 g carbohydrate; 25 mg calcium; 278 mg sodium; 111 mg cholesterol; 0.1 g dietary fiber.

One dozen large shrimp will yield about 1/4 pound cooked, peeled and deveined seafood.