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By Larry

*Happiest of Birthdays to Laura M.!!

*As we all know, exercise adherence is the toughest part of an exercise regimen (remember last week's newsletter?). So, how can you "stick with it"? Take a few minutes now and create a list of every possible reason you want to exercise, and then set it aside until this Sunday evening. At that point, analyze why those reasons for exercising are important to you. Identify the top 3 reasons, and those now are your motivators. When you get in a rut (and we all do) and aren't feeling the exercise mojo, pull out your motivators and then hit the gym!

Shrimp and Piquillo Peppers

Yield: 4 servings (Serving size: 3/4 cup shrimp mixture)

*1 tablespoon olive oil
*6 large garlic cloves, minced
*1 bay leaf
*1 pound frozen peeled, deveined medium shrimp, thawed
*1 cup jarred piquillo peppers, cut into thin strips, rinsed and drained
*1/3 cup sherry
*1/3 cup fat-free, less-sodium chicken broth
*1/4 teaspoon salt
*1/4 teaspoon freshly ground black pepper
*1 tablespoon chopped fresh parsley

1) In a large skillet, heat olive oil over medium-high heat. Add garlic and bay leaf; cook just until garlic turns golden, about 2 minutes.
2) Add shrimp, peppers, sherry and broth; cook until shrimp are cooked through, stirring frequently, about 4 minutes.
3) Season with salt/pepper and sprinkle with parsley.

Nutrition Information:
Calories per serving: 251
Carbohydrate: 11 grams
Protein: 30 grams
Fat: 4 grams
Fiber: 1 gram

Piquillo peppers are sweet Spanish peppers found jarred in the specialty section of your favorite grocery store.

Try this dish with steamed, brown rice.

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