• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 2 tablespoons reduced-sodium teriyaki sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 6 drops hot pepper sauce
• 6 uncooked jumbo shrimp, peeled and deveined

Combine the first seven ingredients in a large resealable plastic bag; add shrimp. Seal bag and turn to coat. Refrigerate for 1 hour, turning occasionally.

If grilling the shrimp, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink. Yield: 2 servings.

Nutrition Facts: 3 shrimp equals 98 calories, 4 g fat (1 g saturated fat), 93 mg cholesterol, 196 mg sodium, 2 g carbohydrate, trace fiber, 13 g protein. Diabetic Exchanges: 3 very lean meat, 1/2 fat.