Stephen Ceideburg 1/4 c Chopped green pepper 2 tb Finely chopped shallots or -onions 1 tb Finely chopped jalapeno -pepper 2 Cloves garlic, minced 2 ts Olive or vegetable oil 1 ts Dried basil leaves 1 ts Dried mint leaves 1 tb Minced parsley 1/2 c Chicken broth 3 tb Catsup 3 tb Rice wine or cider vinegar 3 tb Light reduced sodium soy -sauce 3 tb NutraSweet 'Spoonful' 1 lb Large cooked deveined shrimp Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence. SAUTE GREEN PEPPER, shallots, jalapeno pepper and garlic in oil until tender in small saucepan. Stir in herbs; cook over medium heat 1 minute. Stir in broth, catsup, vinegar and soy sauce; heat to boiling. REDUCE HEAT and simmer, uncovered, until cooked to thick sauce consistency (about 1 cup). Remove from heat and let stand 2 to 3 minutes; stir in NutraSweet Spoonful. Serve warm with shrimp. NUtrITIONAL INFORMATION Serving Size: 1/4 recipe Calories..........160 Saturated Fat....<1 g Protein..........23 g Cholesterol....193 mg Carbohydrates.....9 g Fiber............<1 g Total Fat.........4 g Sodium.........959 mg DIABETIC FOOD EXCHANGE: 2 1/2 lean meat, 1 vegetable From "The NutriSweet Spoonful Recipe Collection", 1992. Posted by Stephen Ceideburg