Succulent, pink shrimp are a trademark of the Florida Keys. I like to serve them as they do in Key West, leaving the shrimp in their shells and spreading newspaper on the table. Place the cooked shrimp in a bowl and just peel and eat.

Tropical Coleslaw is a breeze to make. Warm some Cuban bread and dig in.

This meal contains 613 calories per serving with 27 percent of calories from fat.

• Fred Tasker's wine suggestion: You know what? I'd drink a beer with this.

TROPICAL COLESLAW

• Mix 2 tablespoons reduced-fat mayonnaise, 1/4 cup white vinegar, 1 tablespoons Dijon mustard and 1 teaspoon sugar in a bowl.

• Add 4 cups shredded cabbage or coleslaw mix, 1 cup pineapple cubes and salt and freshly ground pepper to taste; toss well. Makes 2 servings.

HELPFUL HINTS

• If you prefer, use shelled shrimp.

• Regular lime juice can be used instead of Key lime.

• Fish seasoning or crab boil can be used instead of Old Bay.

COUNTDOWN

• Make coleslaw.

• Heat oven to 350 degrees to warm bread.

• Make Key Lime Mustard.

• Cook shrimp.

SHOPPING LIST

To buy: 3/4 pound large shrimp, 1 bottle reduced-fat mayonnaise, 1 bottle white vinegar, 1 jar Dijon mayonnaise, 1 bag shredded cabbage or coleslaw mix, 1 container pineapple cubes, 1 bottle Key lime juice or 1 lime, 1 loaf Cuban or sour dough bread, 1 12-ounce bottle or can of beer, 1 package Old Bay seasoning.

Staples: Sugar.

Linda Gassenheimer's latest book is The Portion Plan: How to Eat the Foods You Love and Still Lose Weight. Her website is dinnerinminutes.com.

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