Surf ‘n’ Turf Grows Up

There’s nothing better than a great new low-fat appetizer to serve at holiday parties. And these grilled shrimp appetizers are among the best.

Quick and easy to make, the sauce may be prepared the morning of, or a day ahead of, the party, then covered and refrigerated until almost serving time, when it can be reheated in the microwave.

The appetizers themselves can be put together several hours ahead of time, covered and refrigerated until guests arrive and you put them on the grill for just a few minutes.

BASIL AND PROSCIUTTO WRAPPED SHRIMP

5 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon lemon juice

2 tablespoons minced ginger root

2 tablespoons minced plum tomatoes

1/2 teaspoon sugar

1/2 cup clam juice

1 tablespoon oil

12 peeled and deveined shrimp

12 large basil leaves

4 very thin slices prosciutto, cut lengthwise into 3 pieces

Combine 4 cloves minced garlic, soy sauce, lemon juice, minced ginger root, tomatoes, sugar and clam juice. Set aside.

Combine oil and remaining 1 tablespoon minced garlic. Add shrimp, tossing to coat. Wrap 1 basil leaf around middle of each shrimp, then 1 strip prosciutto, pressing end to seal. Heat heavy stove-top iron grill until very hot, spraying with non-stick olive oil-flavored cooking spray.

Grill shrimp until pink and done through, about 3 minutes, turning once. Spray shrimp with olive oil-flavored non-stick cooking spray while grilling. Serve with dipping sauce. Makes 12 shrimp appetizers.

Each appetizer contains about:

26 calories; 215 mg sodium; 11 mg cholesterol; 1 gram fat; 1 gram carbohydrates; 2 grams protein; 0.06 gram fiber.