Light, bright recipe combines mint, goat cheese

This recipe comes from a feature in Cooking Light magazine's September issue, on a menu for a "fabulous seafood supper." It is served with marinated mushrooms, made while you prepare the shrimp dish, and garlic bread.

Shrimp With Lemon, Mint and Goat Cheese

1 tablespoon olive oil

6 small garlic cloves, minced

2 1/4 pounds peeled and deveined large shrimp

1 cup frozen green peas, thawed

3/4 cup thinly sliced green onions

1/4 cup mirin (sweet rice wine)

2 tablespoons fresh lemon juice

1 teaspoon grated lemon rind

1/2 teaspoon salt

4 plum tomatoes, diced (about 1 pound)

1/2 cup chopped fresh mint

1/2 cup (2 ounces) crumbled goat cheese

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 1 minute or until browned. Add shrimp; cook 1 to 2 minutes, stirring constantly. Add peas, green onions, mirin, lemon juice and rind, salt and tomatoes; cook 8 minutes or until shrimp are done.

Top each serving with 4 teaspoons mint and 4 teaspoons goat cheese.

Makes 6 servings.

Nutrition information per 1-cup serving: 286 cal., 7.1 g fat (2.7 g saturated), 40.3 pro., 11.8 g carbo., 2.6 g fiber, 337 mg chol., 660 mg sodium.

Marinated Mushrooms

1/2 cup fresh orange juice

1 teaspoon grated orange rind

2 tablespoons white wine vinegar

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon chopped fresh tarragon

Two 8-ounce packages quartered button mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients and let stand 20 minutes before serving, stirring occasionally.

Cook's tip: Heat garlic bread in the oven while the shrimp mixture cooks so both will be ready at the same time. Also, chop mint while shrimp cooks.