Low-Fat Shrimp Scampi

• 2 lb. large raw shrimp
• 1/2 c. liquid Butter Buds
• 1/2 tsp. lite salt (optional)
• 6 cloves garlic, crushed
• 1/4 c. chopped parsley
• 2 tsp. grated lemon peel
• 2 Tbsp. lemon juice
• 6 lemon wedges (1 lemon)
• 4 c. cooked rice

1. Preheat oven to 400u0b0.
2. Remove shells from shrimp, leaving shell on tail section only.
3. Devein, wash under running water and drain on paper towels.
4. Spray a 13 x 9 x 2-inch baking dish with a nonfat cooking spray.
5. Blend together liquid Butter Buds, lite salt, garlic and 2 tablespoons parsley.
6. Pour into prepared dish. Arrange shrimp in single layer in baking dish.
7. Bake, uncovered, 5 minutes.
8. Turn shrimp.
9. Sprinkle with lemon peel, lemon juice and remaining parsley.
10. Bake 8 to 10 minutes longer, or until just tender.
11. Arrange shrimp over cooked rice.
12. Pour garlic-Butter Buds mixture over shrimp.
13. Garnish with lemon wedges.
14. Do not overcook the shrimp or they will be tough.
15. If using smaller shrimp, cut down on cooking time.
16. Serve with sourdough or French bread to soak up the sauce.
17. Yields 8 servings.

shrimp, liquid butter, lite salt, garlic, parsley, lemon juice, lemon wedges, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315777 (may not work)