Peel shrimp, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside. Preheat broiler. Melt margarine in a small skillet over medium heat. Add bell pepper and garlic; saute 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt, and pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp are done. Serve with angel hair pasta. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 6|
|Calories from Fat: 137 (32%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 263.9mg||81 %|
|Sodium 363.6mg||13 %|
|Potassium 421.2mg||11 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 33.5g|
|Protein 36.9g||53 %|
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Calories per serving: 431
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