SHRIMP MONTEREY

2 1/4 POUNDS UNPEELED MEDIUM-SIZE FRESH SHRIMP

VEGETABLE COOKING SPRAY

1 1/2 TABLESPOONS CHOPPED FRESH CILANTRO

3 TABLESPOONS ALL-PURPOSE FLOUR

1 1/4 CUPS HEAVY CREAM, DIVIDED

1 1/2 TABLESPOONS REDUCED-CALORIE MARGARINE

1/2 (2oz) SHREDDED REDUCED-FAT MONTEREY JACK CHEESE

1 JALAPENO PEPPER, SEEDED AND CHOPPED

1 TABLESPOON GRATED PARMESAN CHEESE

FRESH CILANTRO SPRIGS (optional)

Peel and devein shrimp; arrange shrimp in water. Cover and steam 3 to 5 minutes or until shrimp are done. Divide shrimp evenly among 6 (1 1/2 cup) baking dishes coated with vegetable cooking spray. Sprinkle with cilantro, and set aside.

Combine flour and 1/4 cup CREAM in a small bowl; stir until smooth. Combine flour mixture, remaining 1 cup CREAM, and margarine in a small saucepan. Cook over medium heat, stirring and bubbly. Remove from heat; add shredded Monterey Jack cheese and chopped jalapeno pepper, stirring until cheese melts.

Pour sauce evenly over shrimp; sprinkle evenly with Parmesan cheese. Broil 5 1/2 inches from heat 3 to 5 minutes or until lightly browned. Garnish with fresh cilantro sprigs, if desired.

Nutritional Information: Approx , Protein 22.1g, Carbs 5.1g