Lemon-Garlic Shrimp & Vegetables

Makes: 4 Servings
Total Time: 35 min
Prep Time: 35 min

Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a freshing meal. Serve with Ancient Harvest Quinoa.

Ingredients
1 lb Rainbow Raw Tail On Shrimp
4 tsps extra-virgin olive oil, divided
2 large red bell peppers, diced
2 lbs asparagus, trimmed & cut into 1 inch lengths
2 tsps freshing grated lemon zest
1/2 tsp salt, divided
5 cloves garlic, minced
1 cup reduced-sodium chicken broth
1 tsp cornstarch
2 tbsps lemon juice
2 tbsps chopped fresh parsley

Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.

Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over vegetables.