Hey Kiddies!!!!

Hello Shrinkers!!!!

I know I haven't posted in a bit but I've been doing OK with the running part of things, I try to go at least every other day, sometimes more often - but with work and everything else I guess I've gotten a little lazy.

I still don't have access to a scale, but I'm more worried about trying to get in shape and be healthy so I guess it works out just fine.

This is a recipe from Cooking Light that Mom made one night when Matt and I finally made it over to dinner : D

Baked Shrimp with Tomatoes

1 (3 ounce) piece of French bread baguette
1/2 cup finely chopped fresh parsley
2 garlic cloves, minced
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 1/2 pounds large shrimp, peeled and deveined
1/4 tablespoon salt, divided
1/4 tablespoon pepper, divided
2 medium tomatoes, cut into 1/4-inch-thick slices (about 1 pound)
2 tablespoons balsamic vinegar

1. Preheat oven to 450
2. Place bread in a food processor; pulse until fine crumbs measure 1 1/2 cups. Combine breadcrumbs, parsley and garlic. Heat 1 tablespoon butter and 1 tablespoon oil in a larde skillet over medium-high heat. Add breadcrumb mixture; cook 3 minutes or until golden brown and garlic is fragrant, stirring frequently.
3. Coat 6 individual gratin dishes with remaining 1 tablespoon oil. Arrange shrimp in a single layer in dishes; top with tomato slices. Sprinkle with 1/8 tablespoon salt and 1/8 tablespoon pepper. Top wiht remaining 3/4 cup breadcrumb mixture; dot with remaining 1 tablespoon butter. Bake at 450 for 12 minutes or until shrimp are done. Drizzle with vinegar.
Yield: 6 servings (serving size:about 5 shrimp, 1/4 cup breadcrumb mixture, and 2 tomato slices).

Calories: 364

It was delicious so check it out!! Hope everybody is shrinking!!!