Serves: 6

1. Make Mustard Tartar Sauce and Chili Cocktail Sauce. Devein shrimp (see How to Devein Shrimp in "Boiled Shrimp"). Cover and refrigerate.

2. Mix broth, lemon juice and garlic in 2-quart saucepan. Heat to boiling. Pour into fondue pot. Keep warm over medium heat.

3. Arrange shrimp on serving plate. Spear shrimp with fondue forks dip into simmering broth to cook. Cook medium shrimp about 1 minute, large shrimp 1 1/2 to 2 minutes, or until pink and firm. Serve with sauces.

Mustard Tartar Sauce
1/2 cup mayonnaise or salad dressing
1/4 cup dill pickle relish
2 tablespoons yellow mustard
2 teaspoons sugar
1 teaspoon ground mustard
2 medium green onions, chopped (2 tablespoons)
Mix all ingredients. Cover and refrigerate until serving.

Chili Cocktail Sauce
1/2 cup chili sauce
2 tablespoons apricot preserves
1 teaspoon chili powder
1 teaspoon cider vinegar
1/8 teaspoon ground red pepper (cayenne)
Mix all ingredients. Cover and refrigerate until serving.

NUTRITION FACTS: 1 Serving: Calories 260 (Calories from Fat 145) Fat 16g (Saturated 2g) Cholesterol 150mg Sodium 1,010mg Carbohydrate 14g (Dietary Fiber 1g) Protein 16g % DAILY VALUE: Vitamin A 10% Vitamin C 4% Calcium 4% Iron 14% DIET EXCHANGES: 1 Starch 2 Lean Meat 2 Fat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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