Chili Lime Shrimp

2 Tablespoons tomato paste

2 Tablespoons asian chili sauce (like Sambal)

1 pound extra-large shrimp (16-20 count), peeled, deveined

1 lime, cut into wedges

1.Combine tomato paste and chili sauce in small bowl.

2.Spray wok or large non-stick skillet with cooking spray; heat over high heat for 1 minute. Add shrimp; cook 5 minutes, or until shrimp turn pink, stirring frequently.

3. Add tomato paste mixture; toss to evenly coat shrimp. Divide shrimp evenly among 4 serving plates. Squeeze 1 lime wedge over shrimp on each plate before serving. Serve with additonal lime wedges and enjoy!

Serves 4- 105 calories, 18 g protein, 1 g fat, 5 g carbohydrate, 1 g fiber per serving.