1 1/2 C. Balsamic Vinegar
1/2 C. Splenda
1/4 C. Soy Sauce
1 1/2 lb. uncooked Shrimp
1 T. minced fresh Garlic
1 T. minced fresh Ginger
1/2 pint Cherry Tomatoes, halved
2 T. Butter

Mix vinegar, soy and splenda together. In a nonstick pan sprayed with cooking spray over high heat, sear shrimp until just turning pink; season with pepper to taste. Add garlic and ginger and sauté until fragrant, about a minute. Add vinegar mixture and tomatoes and simmer until liquid is reduced by half. Add butter and whisk in. Serve over pasta or rice.

Yield: 6 servings
Calories: 187
Fat: 6g
Fiber: .3g