Yield
5 servings (serving size: 5 ounces shrimp with sauce and 2 bread slices)

This signature Creole barbecue shrimp recipe from New Orleans is reborn with a low-fat shortcut or two. The peels are left on the shrimp so they can add flavor to the lush, buttery-peppery sauce. The bread means no sauce goes to waste.

How to Make It

Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.

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