5 oz. shelled and deveined shrimp, lightly chopped
2 T. chopped scallion
1 T. teriyaki sauce
1 T. dry sherry
1 3/4 tsp. peanut or vegetable oil
1/4 tsp. each chinese sesame oil and grated pared gingerroot
1 egg white
2 slices white bread(1 oz. each) each lightly toasted and cut into 4 triangles

In work bowl of food processor process shrimp, using on-off motion, until shrimp are minced(do not overprocess). Transfer to small mixing bowl; add scallion, teriyaki sauce, sherry, oils, and gingerroot and mix well, set aside. Preheat oven to 350. Using electric mixer on high speed, in separate small mixing bowl beat egg white until stiff but not dry. Onto each bread triangle spread 1/8 of shrimp mixture. Spread 1/8 of the beaten whites over shrimp mixture on each bread triangle, being sure to cover all of the shrimp mixture. Arrange bread triangles on nonstick baking sheet and bake until shrimp mixture is cook through and topping is lightly browned, 10 to 15 mins.

Yield: 4 servings, 2 toasts each
Calories: 110
Fat: 3g
Fiber: .3g