These snacks Are Great for Diabetics

CAJUN-STYLE SHRIMP 
1 lb extra large peeled shrimp 
1 tbsp lime juice 
1/2 tsp garlic powder 
1/2 tsp onion powder 
1/4 tsp thyme 
1/4 tsp salt 
1/4 tsp red pepper 
couple grinds of freshly ground black pepper 
lime wedges for garnish

In a bowl big enough for tossing, toss the shrimp with the lime juice.

Mix the garlic powder, onion powder, thyme, salt, red and black peppers together. Sprinkle mixture over the shrimp then toss to coat well.

Spray a large skillet with nonstick cooking spray and heat until hot. Add the shrimp and cook, stirring constantly, for about 3 minutes until the shrimp are pink. Using a large spoon, remove the shrimp to a serving platter. Cover and chill for at least an hour.

To serve, garnish platter with lime wedges.

Yield: 12 to 15 appetizers

FRESH FRUIT DIP 
Assorted fresh fruits of your choice, cut into bite-size chunks, pieces, etc 
1 cup low-fat sour cream 
2 teaspoons Brown Sugar Blend

Mix the sour cream and Splenda. Refrigerate 30 minutes to chill and flavors to blend. Serve with the fresh fruits.

CHICKEN AND NUT PATE' 
1 cup pecan halves 
1 cup walnuts 
2 cloves garlic 
1 lb skinless boneless chicken breasts, cooked and coarsely chopped 
1 cup mayonnaise (not salad dressing) 
2 tbsp minced ginger 
1 tbsp reduced-sodium soy sauce 
2 tsp Worcestershire sauce 
1 tsp white wine vinegar 
1/2 cup minced green onions

Process both nuts together in a food processor or blender until coarsely ground; remove nuts and set them aside.

Place the garlic cloves into the processor or blender and pulse about 4 times until minced. Add the chicken and process until smooth, keeping sides scraped down. Add the mayonnaise, ginger, soy sauce, Worcestershire sauce, and vinegar; pulse until blended. Stir in the nuts and the onions.

Place the mixture into a bowl with a lid; cover and chill at least 8 hours.

Serve with assorted whole-grain crackers.