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LIGHT STYLE

Shrimp in a Bath

January 27, 1994|ROSE DOSTI and DEBORAH KIDUSHIM-ALLEN

This citrus marinade used for grilled shrimp or chicken is naturally low in fat with only one tablespoon of oil added. Orange zest and juice, rosemary and garlic help boost flavor. It's a great dish to serve as either appetizer or main course.

MARINATED SHRIMP

1 1/2 pounds medium shrimp, cleaned and deveined, or 6 (4-ounce) boneless chicken breasts

1 tablespoon olive oil

5 cloves garlic, crushed

Zest 1 orange

1 cup orange juice

1 bunch fresh rosemary

Freshly ground pepper

Combine olive oil, garlic, orange zest and juice, rosemary and pepper to taste. Add shrimp and cover with marinade. Refrigerate 1 hour.

Grill shrimp over low coals or under broiler 4 inches from source of heat, until golden, 4 to 5 minutes, turning once. Makes 6 servings.

Each serving shrimp contains about:

162 calories; 210 milligram sodium; 188 milligram cholesterol; 5 grams fat; 27% calories from fat.

Each serving chicken contains about:

210 calories; 111 milligram sodium; 59 milligram cholesterol; 7 grams fat; 30% calories from fat.

This column is based on the newly revised "Light Style: The Low Fat, Low Cholesterol, Low Salt Way to Good Food and Good Health," by Dosti and Kidushim-Allen, a registered dietitian (HarperSanFrancisco: $14.95).

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