From Linda Gassenheimer’s Dinner in Minutes Column

Main Dish

Hot Pepper Shrimp

4 large slices country bread

1 tablespoon olive oil

Pinch red pepper flakes

3/4 pound peeled shrimp

3 large garlic cloves, crushed

2 tablespoons chopped fresh parsley

Salt and freshly ground pepper

Toast bread and place on 2 dinner plates. Heat a nonstick skillet over medium-high heat. Add olive oil and pepper flakes. When oil is hot, add shrimp and garlic. Toss shrimp in oil for 2 to 3 minutes, until no longer translucent. Remove from heat and sprinkle with parsley and salt and pepper to taste. Spoon over bread along with pan juices. Makes 2 servings.

Per serving: 386 calories (28 percent from fat), 12 g fat (2 g saturated, 5.8 g monounsaturated), 258 mg cholesterol, 41.9 g protein, 25.9 g carbohydrates, 4.1 g fiber, 474 mg sodium.