6 ounces peeled deveined large shrimp
1 tsp soybean oil (or canola)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1. Heat nonstick skillet. Sprinkle shrimp with salt if desired. Add oil to heated skillet and saute shrimp about three minutes on each side. Remove shrimp: cut into bite-size pieces and sprinkle with parsley. Returnto skillet; cook 1 to 2 minutes more or until opaque. Sprinkle shrimp with lemon juice and serve hot. Makes one serving. Dip shrimp in Benihana Ginger Sauce
Ginger Sauce: 1/2 cup soy sauce 1/4 cup rice wine vinegar 1/4 cup chopped onion (I use maui or texas sweet) 1 small piece fresh ginger root or 1/8 tsp ground ginger Combine all ingredients in blender container and process until smooth. Makes 6 servincg, about 2 tbls plus one tsp each.