Grilled Shrimp Sonoma

1. Place sun-dried tomatoes in small bowl. Pour boiling water over tomatoes and let stand for IS minutes.

2. Peel shrimp and devein if needed.

3. Drain sun-dried tomatoes, reserving lA cup soaking liquid.

4. In blender or food processor puree tomatoes, reserved soaking liquid, lemon juice, olive oil, salt and crushed red pepper until smooth. Pour over shrimp.

5. Thread shrimp onto skewers. Place skewers on hot grill rack over medium heat. Grill shrimp turning skewers occasionally and basting with any remaining sun-dried tomato mixture.

Each serving: about 140 calories, 20g proteins, 3g carbs, Sgjat, 290mg sodium