1 cup water
1/2 cup dry white wine
2 tablespoons low-sodium soy sauce
1/2 teaspoon Szechuan or black peppercorns
1 pound raw large shrimp, peeled and deveined
1/4 cup prepared sweet and sour sauce
2 teaspoons hot Chinese mustard

Combine water, wine, soy sauce and peppercorns in medium saucepan. Bring to a boil over high heat. Add shrimp; reduce heat to medium. Cover and simmer 2 to 3 minutes until shrimp are opaque. Drain well. Cover and refrigerate until chilled.

Combine sweet and sour sauce and mustard in small bowl; mix well. Serve as a dipping sauce for shrimp.

Contributor's note: A quick and easy recipe, the shrimp can be prepared up to one day in advance. If you are unable to find hot Chinese mustard or simply want a sauce with less heat, substitute a spicy brown or Dijon-style mustard.

Health Note
Shellfish, such as shrimp, is an excellent source of low-calorie, low-fat protein. It's also rich in the minerals iron, copper and zinc, yet low
in sodium.

Nutrients per Serving:
Calories 92
% calories from fat 7%
Total Fat 1 g
Sat. Fat 1 g
Protein 13 g
Carbohydrates 5 g
Cholesterol 116 mg
Sodium 365 mg
Dietary Fiber 1 g

Dietary exchanges:
2 Meat

Makes 6 servings

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