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Sue Thomas 1 1 Canyon, Texas 1 i I \mmi an Profile ♦ SHRIMP DIP “My husband started a New Year’s Eve tradition when we nmrried. We often enjoy Shrimp Dip by candlelight, and much later, we have a broiled lob ster dinner. We always have enough dip left for New Year’s Day." 1 pound shrimp, peeled, deveined, cooked and chopped % cup minced onion 14 cup minced celery 14 cup minced green bell pepper Yz teaspoon grated lemon zest, or to taste 2 teaspoons lemon juice V* cup light mayonnaise 4 to 5 drops hot pepper sauce V* teaspoon black pepper Combine all ingredients in a large bowl; mix well. Cover with plastic wrap and refrigerate 3 to A hours to allow flavors to blend. Serve with crackers or hearty chips. Serves 8. Tip From Our Test Kitchen: This is a great “add-to” recipe: Add a bit of cilantro, parsley or finely chopped red bell pepper to make this dip different each time you serve it. Nutritional facts per serving: 140 calories, 8g fat, I3g protein, 2g carbohydrates, Og fiber, 330 mg sodium. Page 15 • www.americanprofile.com MAUK UK.IIT SI :■ CK !:>l, I Mr Hit a SECRET WliSPfllV FBfl BBEEDIifS JAI.UPFJh-' ■Being pick•. . ' —— ’ •■-• L - 1 vour : ,'vn: P epn<-r ; V" ac.: