1 lb. lg. shrimp
1 red bell pepper
2 tbsp. olive oil
1/2 lb. mushrooms
2 tbsp. Balsamic vinegar
1/3 c. white wine or chicken stock
2 c. cooked pasta

Cook the shrimp with shells removed. Roast the bell pepper until the skin is blackened; remove the skin and dice. Saute 2 cloves of garlic in 2 tbsp. olive oil for 1-2 minutes. Add 1/2 lb. sliced mushrooms and saute quickly. Add bell pepper, 2 tbsp. Balsamic vinegar and wine or chicken stock. Bring to simmer; add shrimp and cook for 1-2 minutes more. Pour over pasta and serve. Serves 4.

Per Serving: Cal 301; Pro 27.5 gm; CHO 20.6 gm; Fat 8.6 gm; Chol 221 mg; Sodium 258 mg.

Diabetic Exchanges: Meat - 3; vegetable - 1; bread - 1.