CHEF JEFF — ONE BYTE AT A TIME: Shrimp with Lemon and Tarragon

A Greek-style marinade gives this broiled seafood entree a fresh look.

Shrimp with Lemon and Tarragon

¼ cup extra-virgin olive oil

¼ cup white wine

Juice of 1 lemon

1 tablespoon finely grated lemon zest

¼ teaspoon dried mustard

½ cup fresh tarragon leaves, minced

2 garlic cloves, minced

Salt and pepper to taste

1½ pounds peeled and deveined shrimp

Whisk all ingredients except shrimp in nonmetallic container. Add shrimp, cover, refrigerate at least 1 hour, stirring occasionally. Place shrimp on foil-lined broiler pan in single layer, spooning on some of marinade. Broil 3 to 4 inches from heat for 3 minutes or until shrimp turn pink.

Yield: Serves 4.

Approximate nutritional analysis per serving: 208 calories, 39 percent of calories from fat, 9 grams fat (1.1 grams saturated), 214 milligrams cholesterol, 23.9 grams protein, 4.8 grams carbohydrates, 0.3 grams fiber, 965 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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