1 tsp. each salt and cayenne pepper
3/4 lb. medium-sized peeled raw shrimp
1 tbs. canola oil
3 large garlic cloves
3/4 cup sliced green onion
1-1/2 cups snow peas, strings removed
4 cups chopped vegetables, such as red or green pepper, carrots, celery, broccoli
2 tbs. chicken or vegetable broth
1 tbs. lemon zest

Toss shrimp with salt & cayenne. Heat oil, on high, in non-stick pan. Sauté shrimp, stirring often, about 2 minutes. Remove shrimp. In the same pan, sauté garlic and green onions for about 1 minute. Add peas, vegetables and chicken broth. Reduce heat to medium and cook for about 3 minutes, until vegetables are crisp-tender. Return shrimp to pan, with lemon zest and cook for 1 more minute. Serve with rice.

Serving Information
Servings: 6 ·Fat: 2,5g ·Calories: 153