POTATOES WITH MARINATED SHRIMP

4 large baking potatoes
12 oz peeled, deveined, and cooked shrimp
2 1/2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 tsp. dried basil
1/4 tsp. salt
1 garlic clove (minced)

Scrub the potatoes and pat dry with paper towels. With a fork, pierce each potato in 3 or 4 places. Arrange the potatoes; spoke fashion, in the microwave on a paper towel.

Microwave on high for 10 minutes. Turn the potatoes and rotate from the front to the back of the microwave (if your oven does not have a carousel). Microwave for 8 to 10 minutes, or until tender. Test for doneness by inserting a small sharp knife in to the center of each potatoe. Let stand for 5 minutes.

Meanwhile, place the shrimp in a medium bowl. Add the oil, lemon juice, basil, and salt. Set aside for 10 minutes to allow the flavors to blend. If desired, mince a clove of garlic and add to the shrimp mixture.

Cut the potatoes lengthwise down the center and squeeze to open. Spoon the shrimp mixture over the top.

Per serving: CAL. 340, FAT 9.3g, SAT.FAT 1.4g, CHOL. 121g, FIBER 4.6g, SODUIM 287 mg

Number of servings: 4
Source: belva jean