Recipe - Crispy Broiled Shrimp With Tangy Cocktail Sauce

1 pound Medium Shrimp (About 24
Shrimp); Peeled And
Deveined
One fourth cup Cornstarch
1 tablespoon Water
2 lg Egg Whites
1 One half cup Reduced Fat Round Buttery
Crackers; Finely Crushed
1 teaspoon Paprika
One fourth teaspoon Ground White Pepper
Cooking Spray

TANGY COCKTAIL SAUCE
Lemon Wedges

Combine shrimp and cornstarch in a ziptop plastic bag and shake to coat.
Combine water and egg whites in a bowl; beat with a whisk until foamy.
Combine crumbs, paprika, salt, and pepper. Dip shrimp in egg white mixture;
dredge in crumb mixture. Place on baking sheet coated with cooking spray;
lightly coat shrimp with cooking spray. Preheat broiler. Broil 5 minutes or
until shrimp are done, turning once. Serve with Tangy Cocktail Sauce and
lemon wedges.

NOTES : Tangy Cocktail Sauce One half cup nosalt added tomato sauce, 2 T
minced fresh chives, 2 T chili sauce, 1 T fresh lemon juice, 2 tsp prepared
horseradish, 6 drops hot sauce Combine all ingredients in a small bowl;
cover and chill at least 1 hour.
Recipe by: Cooking Light, J/F 98, pg. 153

Posted to recipeludigest by Jill & Joe Proehl jpxtwo@swbell.net on Mar
02, 1998