1 C. water
1/2 C. dry white wine
2 T. Low-sodium soy sauce
1/2 tsp. Szechuan or black peppercorns
1 lb. Raw large shrimp, peeled and deveined
1/4 C. Prepared sweet and sour sauce
2 tsp. hot Chinese mustard

Combine water, wine, soy sauce and peppercorns in medium saucepan. Bring to a boil over high heat. Add shrimp; reduce heat to medium. Cover and simmer 2 – 3 minutes until shrimp are opaque. Drain well. Cover and refrigerate until chilled. Combine sweet and sour sauce and mustard in small bowl; mix well. Serve as a dipping sauce for shrimp.

Yield: 4 servings
Calories: 92
Fat: 1g
Fiber: 0g