3/4 c  Quick-cooking grits
1 cn Cream style corn (16 oz.)
1    Onion, small
1 lg Lemon
1 tb Olive or veg. oil
1 lb Shrimp, large, cleaned
1/2 ts Lemon-pepper seasoning
1/2 ts Salt
1 tb Parsley, minced

Prepare grits as label directs for 4 servings. When grits are cooked,
stir in creamed corn; heat through.

Dice onion. Slice lemon in half; squeeze juice from 1/2; set aside.
Slice remaining half and use for garnish.

In nonstick 10″ skillet over med. heat, in hot oil, cook onion until
tender. Increase heat to high; add shrimp, lemon-pepper seasoning, and
salt; cook, stirring constantly, until shrimp turn opaque throughout and
are lightly browned. Stir in minced parsley and lemon juice.

Serve shrimp with grits. Garnish with lemon slices.

Nutritional info. per serving: 350 cal.; 6g fat, 172 mg chol., 835 mg
sodium.