2 Ripe plum tomatoes, cut into

-8 pieces each 1 sm Bunch of watercress, washed

-and dried 1 T Olive oil

1/2 t Olive oil

4 oz Shrimp, peeled, deveined

-and cut in half crosswise 1 t Tiny capers, drained

1 t Fresh lemon juice

Coarse salt to taste Freshly ground black pepper -to taste 1 sl Crusty peasnt bread, toasted

-(1/2" thick) 1 Garlic clove, halved

Most people hate to clean shrimp, but these days they're sold peeled and deveined. Or buy a pound of shrimp when you have some extra time, clean them and freeze in 1/4 pound portions to have on hand. It's less expensive that way! 1. Place tomato pieces in a bowl.

2. Pinch off delicate stems and leaves from bunch of watercress to

measure 1/2 cup; reserve. 3. Heat 1 tablespoon oil in a nonstick skillet over high heat. Add

shrimp; cook 4 minutes, stirring and shaking skillet. When cooked through, add to tomatoes. 4. Toss capers and lemon juice with tomatoes and shrimp. Season with

salt and pepper to taste. 5. Brush one side of toast (crostini) with remaining teaspoon oil.

Rub oiled side of toast with garlic, cut-side down, using both halves of garlic or to taste. 6. Place toast in the center of a large dinner plate. Spoon shrimp and

tomatoes over toast. Top with watercress and serve immediately. Serves one: 371 calories, 19 grams fat, 173 milligrams cholesterol.