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In a bowl or glass jar, blend the chili powder with the vinegar, pepper, garlic, salt, basil, and mint. Stir in the oil and shake or mix until well blended. Pour over the shrimp, cover the dish, and marinate in the refrigerator for at least 4 hours or overnight. Thread the shrimp on skewers and grill over charcoal for 6 to 10 minutes Protein-Rich Appetizers and Snacks 157 (depending on size), turning once and basting liberally with the marinade. (Or arrange unskewered shrimp on a broiler rack and broil in the oven, turning once and basting well.) Makes about 50 appetizers, or 6 servings as a main dish Nutritional facts per serving Protein: 37 grams Carbohydrates: 1 gram SALADS AND SOUPS Salads Chicken Caesar Salad 1 garlic clove X cup olive oil 4 chicken breasts 2 large heads romaine lettuce Vi teaspoon salt Freshly ground black pepper 2 eggs, boiled l minute and cooled Juice of l large lemon 6 to 8 anchovy fillets, chopped Vi cup grated Parmesan cheese Crush the garlic in a small bowl, pour the oil over and let stand several hours. Cut each chicken breast into 4 lengthwise strips, stir fry, and set aside. Tear the romaine into a large salad bowl and sprinkle with the salt and a generous amount of pepper. Pour Vi cup garlic oil over the salad and mix until every leaf is glossy. Break the boiled eggs into the salad; squeeze the lemon juice over and mix thoroughly. Add the anchovies, chicken, and cheese. Mix again and serve. Serves 4 Nutritional facts per serving Protein: 28 grams Carbohydrates: 8 grams Salads and Soups Cold Asparagus Salad 4 cups water 1 pound asparagus, cut diagonally 1 garlic clove, chopped fine 2 tablespoons light soy sauce 2 tablespoons sesame seed oil X teaspoon Splenda Bring the water to a boil in a wok. Drop the asparagus in and boil 1 minute. Drain and rinse with cold water. Mix the remaining ingredients in a bowl and pour over the asparagus. May be kept in a covered jar in the re- frigerator about a week. Serves 4 Nutritional facts per serving Protein: o grams Carbohydrates: 5 grams Cauliflower Salad 2 cups cauliflower, broken into florets Vi cup chopped, pitted ripe olives Vi cup finely chopped green pepper X cup chopped pimiento 3 tablespoons chopped onion Dressing 4V2 tablespoons saflflower oil 1X2 tablespoons lemon juice 1X2 tablespoons wine vinegar 1 teaspoon salt X teaspoon Splenda Dash pepper In a medium bowl, combine the cauliflower, olives, green pepper, pi- miento, and onion. To make the dressing, in a small bowl, combine the oil, lemon juice, vinegar, salt, Splenda, and pepper; beat with a rotary beater until well blended. Pour the dressing over the cauliflower mixture and re- frigerate until well chilled, at least 1 hour. Keep covered. To serve, spoon the salad into a bowl or arrange on lettuce on individual salad plates.