Sugar Snap Peas And Shrimp With Chive Mayonnaise - 6g Carbs, 2g Fiber
*1 pound sugar snap peas, strings removed*
*1 pound shelled large shrimp*
*1/3 cup mayonnaise*
*1 teaspoon minced shallots*
*3 tablespoons minced chives*
*1 teaspoon lemon juice*
*sherry vinegar to taste*
*salt to taste*
*freshly-ground black pepper to taste*
*Blanch the sugar snap peas in boiling salted water for 30 seconds. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice water to stop the cooking. Drain and pat dry. Bring the water back to a boil for the shrimp.*
*Cook the shrimp in the rapidly boiling water just until firm, about 3 to 4 minutes. Drain and chill in ice water to stop cooking. Pat dry and cut in half. Place in a large bowl.*
*In a small bowl, whip together the mayonnaise, shallots, chives and lemon juice. Beat in a splash of vinegar, then taste and add more if necessary.*
*Spoon two-thirds of the mayonnaise mixture over the shrimp and peas and stir together. The mayonnaise should lightly and uniformly coat both. If necessary, stir in a little more. Season to taste with salt and pepper. Chill before serving.*
*Makes 4 to 6 servings.*
*Calories 172, Fat 10 g, Carbs 6 g, Sodium 196 mg, Fiber 2 g.*
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