2 tbsp. butter
1 clove garlic, crushed
1 lb. fresh shrimp, peeled and butterfly
1 tbsp. lemon juice
1/4 tsp. tarragon
3 tbsp. Grey Poupon Dijon mustard
2 tbsp. fresh parsley, minced
2 c. cooked brown rice

In a large skillet, melt butter; add garlic and shrimp. Cook over high heat, stirring constantly, for 1-2 minutes or until the shrimp curl. Remove from heat. Toss in lemon juice, tarragon, mustard, and parsley. Serve immediately over rice. Serves 4.

Per Serving: Cal 335; Pro 29.6 gm; CHO 28 gm; Fat 11 gm; Chol 216 mg; Sodium 616 mg.

Diabetic Exchanges: Meat - 3 1/2; bread - 2; fat - 2.