This recipe will feed a crowd, so make it when you have plenty of people to share with.

Yield: This is enough for a party of a few dozen people, but the carb count will differ according to how big your shrimp are, of course! Figure 24 servings, each with less than 1 gram of carbohydrates, a trace of fiber, and 12 grams of protein.

INGREDIENTS 

• 6 cups water
• 1/4 cup dry sherry
• 1/2 teaspoon peppercorns
• 1 bay leaf
• 6 teaspoons salt
• 3 pounds raw shrimp, shelled and deveined
• 1 cup oil
• 2/3 cup lemon juice
• 1/2 cup white vinegar
• 3 tablespoons mixed pickling spice
• 2 teaspoons Splenda
• 2 sprigs fresh dill, coarsely chopped

INSTRUCTIONS 

1. In a large saucepan over high heat, bring the water, sherry, peppercorns, bay leaf, and 2 teaspoons of salt to a boil.
2. Add the shrimp, and bring back to a boil. Cook 1 minute longer, and drain.
3. In a large bowl, combine the oil, lemon juice, vinegar, pickling spice, Splenda, dill, and the remaining 4 teaspoons of salt. Add the shrimp, and toss with this pickling mixture.
4. Cover the bowl, and chill it and the platter you will serve the shrimp on in the refrigerator overnight.
5. To serve, drain off and discard the marinade, and arrange the shrimp on the platter. Garnish with additional dill, if desired.
6. If it’s going to be a long party, it’s a good idea to set the platter or bowl on a bed of crushed ice in another container, to keep the shrimp cold.