• 2 Tbs. plus 2 tsp. olive oil
• 2 tsp. unsalted butter
• 1/8 tsp. crushed red pepper
• 1-1/4 lbs. large shrimp, tails left attached, peeled
• 2 cloves garlic, crushed
• 1/4 cup plus 3 Tbs. dry white wine
• 1-1/4 tomatoes, seeded and chopped
• 1 Tbs. plus 1 tsp. fresh dill, minced
• 2 ounces feta cheese, crumbled
• 2 Tbs. plus 2 tsp. dry breadcrumbs

Turn on broiler. Heat half the oil in a heavy ovenproof skillet or shallow flameproof casserole dish over medium high heat. Add butter and red pepper. Sauté shrimp, in batches if necessary, 4-5 minutes, turning occasionally, until shrimp turn pink. Stir in wine and garlic and boil 3-4 minutes. When liquid begins to thicken, stir in chopped tomatoes and remove from heat. Sprinkle with dill and cheese and cover with breadcrumbs. Drizzle remaining olive oil over top and broil 6 inches from heat source 3-4 minutes until bubbly.

Per serving: calories 332, fat 16.8g, 48% calories from fat, cholesterol 233mg, protein 32.1g, carbohydrates 8.2g, fiber 0.8g, sugar 2.4g, sodium 413mg, diet points 8.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 0.2, Lean meat: 0.3, Fat: 3.2, Sugar: 0.0, Very lean meat protein: 4.5

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The recommended wines are: Gewürztraminer, Chablis, or White Zinfandel.