Recipe - Crispy Coated Butterfly Shrimp

6 Extra large shrimp
2 Egg whites
1 One half cup Corn flakes; crushed
Seasoned salt

MARMALADE DIP
One half cup Orange marmalade jam
One fourth cup Water
One fourth teaspoon Lite soy sauce
One fourth teaspoon Horseradish
1 ds Seasoned salt

Preheat oven to 350 degrees. Clean, devein and peel shrimp. Using a
sharp paring knife, cut along center back of shrimp from one end to the
tail. Cut just enough to butterfly the meat. Using a standard table knife,
use the handle end to gently pound the shrimp to flatten and spread it. Do
not pound hard. Dip each piece in egg white and then roll in crushed corn
flakes. Place on baking sheet sprayed with nonstick cooking spray. Season
lightly with seasoned salt. Bake at 350 degrees for 3035 minutes.

Just before serving, combine ingredients for dip in small sauce pan and
warm over low heat. Serve with shrimp. Entire recipe makes 2 servings.

ULTRA LOW FAT

FROM SOME COOKBOOK!

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.