Lemon-Garlic Shrimp & Vegetables

Ingredients

• 4 teaspoons  extra-virgin olive oil, divided

• 2   large red bell peppers, diced

• 2 pounds  asparagus, trimmed and cut into 1-inch lengths

• 2 teaspoons  freshly grated lemon zest

• 1/2 teaspoon  salt, divided

• 5 cloves  garlic, minced

• 1 pound  raw shrimp, (26-30 per pound), peeled and deveined

• 1 cup  reduced-sodium chicken broth

• 1 teaspoon  cornstarch

• 2 tablespoons  lemon juice

• 2 tablespoons  chopped fresh parsley

Nutrition InformationAmount Per Serving

Calories 226                         Total Fat 7 g                    Saturated Fat 1 g

Monounsaturated Fat 4 g   Cholesterol 174 mg         Sodium 514 mg

Carbohydrate 14 g              Fiber 4 g                           Protein 28 g

Potassium 670 mg               

Daily Values: Vitamin A 80%, Vitamin C 210%, Iron 25%

Exchanges: Vegetable 2, Lean Meat 3, Fat 1.

Directions

1. 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.

2. 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.

3. 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 the vegetables. 

Source:http://www.eatingwell.com/recipes/lemon_garlic_shrimp_vegetables.html