Sun-dried Tomatoes and Shrimp

An unexpected and delicious taste combination

(serves 4)

Ingredients:
20 dehydrated sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
Cooking spray
1 lb. medium shrimp, peeled and deveined
1/2 cup green onion, chopped
3 tablespoons fresh lemon juice
2 teaspoons olive oil
3/4 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
16 small black olives, pitted
1 garlic clove, minced

Directions:
Combine sun-dried tomatoes and boiling water in a bowl. Cover and let stand 30 minutes to rehydrate, then drain. Slice thinly and set aside.

Place a nonstick cooking pan over high heat, spray with cooking spray, add shrimp and green onions and saute for five minutes. Add sun-dried tomatoes and all other ingredients. Cook 1 to 2 minutes until heated through, and serve hot.

Nutrient Analysis Per Serving:
Calories: 202
Protein: 25 grams
Fat: 6 grams
Carbohydrate: 13 grams