Title: Shredded brussels sprouts
 Categories: Vegetables, Side dish
      Yield: 6 Servings
 
  1 1/2 lb Brussel sprouts
    1/4 c  Butter
    1/2 ts Salt
    1/4 ts Ground white pepper
      2 ts Water
      1 tb Fresh lime juice
 
    In large bowl of cold, salted water, soak brussels sprouts 10
  minutes. Drain; trim ends and discard any bitter outside leaves. Cut
  each sprout in half lengthwise; thinly slice crosswise.
    In a large skillet, over medium high heat, melt butter. Add
  sprouts, salt and pepper; over high heat, saute 5 minutes or until
  sprouts start to brown. Add the water; cook, stirring 2 to 3 minutes,
  until sprouts are crisp-tender. Stir in lime juice. Origin: Susan
  Feniger & Mary Sue Milliken/City and Border Grill/LA, CA