Meals in Minutes- Seafood

Lemon-Garlic Shrimp
and Vegetables
4 tsp Extra virgin olive oil, divided
1 Large red bell pepper, diced
1 lb. (usually 1 bunch) Asparagus, trimmed and cut into 1-inch lengths
2 tsp Grated lemon zest
5 Garlic cloves, minced
1 lb. Uncooked shrimp (26-30 per pound), peeled and deveined
1 c Reduced sodium chicken broth
2 tsp Cornstarch
2 T Lemon juice
2 T Fresh parsley, chopped
Per Serving
Calories: 169
Fat: 6 grams
Saturated fat: 1 grams 
Cholesterol: 143 milligrams
Sodium: 329 milligrams
Carbohydrate: 11 grams
Fiber: 3 grams
Protein: 19 grams
Number of servings: 4
Heat 2 teaspoons oil in a large nonstick skillet over medium high heat.  Add bell pepper, asparagus, and lemon zest 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, add to the pan.  Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more.  Remove from heat.  Stir in lemon juice and parsley.  Serve the shrimp and sauce over the vegetables.