2	pounds (900 g), fresh Brussels sprouts, outer stems and leaves removed

olive oil cooking spray

1	tablespoon (12.5 g) reduced-calorie margarine

2	shallots, minced

3	ounces (90 g) Canadian bacon, cut into 1/4-inch (.6 cm) dice

2	tablespoons (30 ml) fresh lemon juice

1. Cut a small X in the root end of each Brussels sprout. If they are large, cut in half lengthwise. Place in a large saucepan with boiling water to cover. Reduce heat and cook until tender to the bite, about 5 to 7 minutes. Drain. (May be made ahead up to this point and refrigerated in a covered container.)
2. Shortly before serving, heat oil and margarine in a large nonstick skillet over medium heat. Add shallots and Canadian Bacon. Sauté, stirring frequently, until shallots are soft and bacon is browned, about 5 minutes.
3. Toss in the Brussels sprouts and continue to cook, stirring frequently, until Brussels sprouts are hot. Add lemon juice and continue to cook for another minute.
4. Transfer mixture to a serving dish and serve.