This Chinese restaurant favorite gets a healthy makeover: shrimp are butterflied and pan fried, protein-packed Greek yogurt stands in for mayo and condensed milk, and some veggies get tossed into the mix too.  Every bit as delicious as the restaurant version!

Serves 2

• 1/2 LB medium-large shrimp (approx 10-12 shrimp), peeled, deveined and butterflied
• 1/4 C walnut halves or pieces
• 1/2 C sugar
• 3/4 C water
• 2 egg whites
• 1/4 C corn starch
• 2 TBSP canola or peanut oil
• 1 C sugar snap peas
• 1/3 C nonfat plain Greek-style yogurt
• 1 TBSP mayonnaise
• 1-2 TBSP honey

In a small saucepan, dissolve the sugar in the water.  Bring to a boil.  Add walnuts and cook until golden brown, 3-4 minutes.  Using a slotted spoon, transfer to a plate and set aside.

Add water to half-fill the same saucepan and return to a boil.  Add sugar snap peas and cook until just tender, about 3 minutes.  Transfer to a colander and rinse quickly with cold water.  Set aside.

In a medium bowl, whip egg whites with a whisk until foamy.  Gradually whisk in corn starch.  Season shrimp with salt and toss in to batter.

Heat oil in a large skillet.  When oil is shimmery-hot, carefully add battered shrimp.  Pan fry until golden brown on both sides and firm to the touch.

Meanwhile, in a small bowl combine yogurt, mayo and honey.  Add more or less honey depending on desired sweetness.

Combine walnuts, shrimp and sugar snap peas in a serving bowl or platter.  Pour sauce over the top and toss gently to coat.  Serve with brown rice.

(Adapted from this Allrecipes recipe)