RECIPE: Lemon Garlic Shrimp w/ Veggies

Lemon Garlic Shrimp w/ Veggies
SERVES 4

nonstick cooking spray
1 large red bell pepper, diced
1 large green bell pepper, diced
2 pounds asparagus, trimmed and cut into 1"-2" pcs
2 tsp minced lemon zest
1/2 tsp salt
6 cloves garlic, minced
1 pound raw shrimp, peeled and deveined
1 tsp cornstarch
1 cup non-reduced sodium chicken broth
1 TBSP fresh lemon juice
2 TBSP chopped parsley

Coat a medium skillet with nonstick cooking spray, and heat over medium.  Add the bell peppers, asparagus, lemon zest, and 1/4 tsp salt.  Stir occasionally.  When the vegies just begin to soften, transfer to a bowl and cover.  Add remaining 1/4 tsp salt to the skillet with the garlic, and sweat about one minute.  Add the shrimp and cook for another 1 - 2 minutes.  Whisk the cornstarch and broth in a separate bowl until smooth, then add to the pan along with a dash of salt.  Cook, stirring, until the sauce has thickened slightely and the shrimp are pink and just cooked through, about 2 - 3 minutes.  Remove from the heat and stir in the lemon juice.  Serve the shrimp over vegies and garnish with parsley.

PER SERVING:
calories:  187.2
Cholesterol:  172.4 mg
Fat: 4.8 g
Saturated fat: 0.8 g
Calories from fat: 16.5
Trans fat: 0 g.
Protein: 25.7 g.
Carbohydrates: 10.9 g.
Sodium: 176.8mg
Fiber: 3.2g
Sugars 3.4g