1 medium-size carrot, shredded

1 cup chopped scallions (about 1 bunch)

2 tablespoons chopped fresh cilantro

1. Combine the shrimp with 1/3 cup of the salad dressing. Cover and refrigerate for about 1 hour.

2. In a small bowl, using a fork or a wire whisk, combine the peanut butter, soy sauce, honey, ginger, crushed red pepper, sesame oil and remaining salad dressing; set aside.

3. After shrimp has marinated, cook the pasta and drain.

4. Heat the canola oil over medium-high heat in a large saute pan. Add the carrot to the oil and cook for 1 minute. Add the shrimp and the salad dressing to the pan. Cook for 1 minute, then add the chopped scallions and stir constantly until the shrimp are pink, about 2 more minutes.

5. In a large bowl, toss the hot pasta with the peanut-butter mixture, the shrimp mixture and the chopped cilantro.

Makes 4 servings.

Each serving contains approximately: Original Recipe: 565 calories; 23 gm fat; 176 mg cholesterol; 925 mg sodium; 57 gm carbohydrates; 33 gm protein; 3 gm fiber. Revised Recipe: 468 calories; 9 gm fat; 173 mg cholesterol; 767 mg sodium; 62 gm carbohydrates; 33 gm protein; 3 gm fiber.

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