12 oz. fresh or previously frozen shelled shrimp
3 tbsp. olive oil or cooking oil
2 cloves garlic, minced
1/4 tsp. dried basil, crushed
1 c. cherry tomatoes, halved
2 tsp. lemon juice
2 tbsp. grated Parmesan cheese
1 tbsp. snipped parsley

Rinse shrimp. Pat dry with paper towels. In a 10 inch skillet heat olive or cooking oil over medium-high heat. Add shrimp, garlic, oregano and basil. Cook about 3 minutes or until shrimp turn pink, stirring frequently. Add tomatoes and lemon juice; cook and stir about 30 seconds or until heated through. Sprinkle with cheese and parsley. Makes 4 servings.

Nutritional information per serving: 188 calories, 18 g. protein, 4 g. carbohydrates, 12 gl. fat, 140 mg. sodium, 293 mg. potassium.