SHRIMP PICCATA

3 	tablespoons flour
1 	teaspoon no-salt-added lemon-pep per blend
1 	pound cleaned and deveined medium or large shrimp (tails on)
1 	tablespoon olive oil
2 	cloves minced garlic 
½	cup dry white wine
½	cup fat-free chicken broth
3 	tablespoons fresh lemon juice
2 	tablespoons capers
2 	tablespoons butter
1 	tablespoon chopped parsley

Combine flour and pepper blend in a shallow dish. Toss shrimp in mixture until coated. Heat oil in a large nonstick skillet on medium. Add shrimp and cook 2 or 3 minutes; turn and cook i more minute. Remove shrimp to a plate. Add garlic to skillet and cook 30 seconds. Stir in wine, broth. lemon juice and capers. Bring to simmer. Add shrimp and cook 1 minute or until heated through. Remove from heat; whisk in butter and stir in parsley. Serve immediately.

SERVES: 4 								SOURCE: WSJ, 020410