• 2 Tbs. vegetable oil
• 1-1/2 Tbs. onion, minced
• 1/2 cup pure maple syrup
• 1/4 cup cider vinegar
• 2 tsp. Dijon mustard
• 2 tsp. mustard seed
• 1/4 tsp. pepper
• 2 lbs. large shrimp, peeled, deveined and patted dry

Combine all ingredients, except shrimp, in a jar with a tight-fitting lid. Shake vigorously. Combine marinade and shrimp in a sealable plastic bag or covered container and marinate in refrigerator 1 hour. Preheat grill machine. Remove shrimp from marinade and discard marinade. Place shrimp on hot grill. Close cover and cook 2-3 minutes until shrimp just turns pink. Do not overcook.

Per serving: calories 420, fat 11.5g, 25% calories from fat, cholesterol 345mg, protein 46.9g, carbohydrates 31.0g, fiber 0.4g, sugar 26.9g, sodium 372mg, diet points 9.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.7, Sugar: 1.6, Very lean meat protein: 6.8

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The recommended wines are: White Zinfandel or Gewürztraminer.