4 garlic cloves, minced
3 Tablespoons white wine or nonalcoholic white wine
2 Tablespoons fat-free chicken broth
4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 pound frozen peeled and deveined medium-large shrimp, thawed
1 red bell pepper, cut into thin strips
1 teaspoon cornstarch

1. In a medium bowl, combine the garlic, wine, broth, oil, salt, and red-pepper flakes. Add the shrimp and toss to coat. Set aside to marinate for 5 minutes.
2. Coat a large, nonstick skillet with nonstick spray and warm over medium-high heat. Add the bell pepper and cook for 1 minute to soften slightly. Add the shrimp and all but 1 Tablespoon of the marinade. Cook for 2 minutes, or until the shrimp turn pink on the bottom. Turn the shrimp over and cook for another 1-2 minutes longer, or until the shrimp are opaque.
3. In a cup, dissolve the cornstarch in the remaining 1 Tablespoon marinade. Push the shrimp to the side of the pan and stir cornstarch into the sauce in the center of the pan. Cook for 1 minute, or until the sauce is slightly thickened. Mix wit the shrimp and serve immediately.

Makes 4 servings.

Per Serving 178 calories, 23 g protein, 4 g carbs, 7 g fat, 173 mg cholesterol, 200 mg sodium, 0 fiber.

WW points per serving: 4.

You can serve it over brown rice, angel hair pasta. Just add the extra points for the rice or pasta.

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