• 1 Tbs. plus 1 tsp. peanut oil
• 4 cloves garlic, sliced
• 1-1/4 lbs. cooked and peeled shrimp
• 2/3 cup salted dry roasted peanuts
• 2/3 cup Kung Pao sauce
• 1-1/3 cups watermelon chunks

Heat the oil in a large heavy sauté pan or wok over high heat . Sauté the garlic for 30 seconds and then add the shrimp. Stir-fry until the shrimp begin to cook and plump up. Add the peanuts and sauté another 30 seconds. Reduce heat to low and add the sauce.

Simmer just until shrimp are cooked. Remove from heat. Stir in watermelon and serve immediately.

Per serving: calories 467, fat 21.1g, 40% calories from fat, cholesterol 247mg, protein 40.5g, carbohydrates 30.3g, fiber 3.5g, sugar 3.4g, sodium 932mg, diet points 10.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.0, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 4.5

  view detailed nutritional information