Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         medium fresh unpeeled shrimp
     1/4  cup           nonfat mayonnaise
     1/4  cup           canned low-sodium chicken broth
   1      teaspoon      grated lemon rind
   1      tablespoon    fresh lemon juice
                        vegetable cooking spray
   2      teaspoons     vegetable oil
   1      tablespoon    peeled grated ginger root
   1      clove         garlic -- minced
   1      cup           diagonally sliced fresh asparagus -- (1-inch)
                        (1/2 pound)
   2      cups          hot cooked penne
                        (short tubular pasta)
                        cooked without salt or fat
     1/4  teaspoon      lemon pepper

Preparation:

Peel and devein shrimp; set aside. Combine mayonnaise and next 3 ingredients in a bowl; stir well with a wire whisk, and set aside. Coat a wok or large non stick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add ginger root and garlic; stir-fry 1 minute. Add shrimp and asparagus; stir-fry 3 minutes or until shrimp is done. Add mayonnaise mixture and pasta; cook until thoroughly heated. Sprinkle with lemon pepper. Yield: 2 servings (serving size: 1-1/2 cups).