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Zucchini with Pink Shrimp

Ingredients:

• 1 3/4 cups zucchini
• 5 ounces peeled shrimp
• 8 ounces package fat free cream cheese
• 2 tablespoons lemon juice
• Salt and pepper to taste
• A handful fine herbs such as parsley or chives

Preparation:
1. Rinse zucchini, cut off the tops and bottoms. Cut zucchini lengthwise and scoop out the middle with a small spoon.
2. Cook the zucchini halves in boiling hot water for 5 minutes, strain and refrigerate.
3. In a bowl, mix the cream cheese, 1 tbsp. of lemon juice, fine herbs, salt, and pepper.
4. Garnish zucchini with the shrimp; sprinkle with 1 tbsp. of lemon juice, then coat with the cream cheese sauce. Serve chilled.

Yield:
4 servings

Nutritional Information:
Per serving: 118 calories, 17.4 g protein, 4 g carbohydrate, 3.5 fat, 5 mg vitamin C, 205 mg calcium. Calories from fat: 27%.

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