Lemon Garlic Shrimp with Vegetables

Chicken, shrimp, salmon, turkey..  We've been eating pretty well.  Our biggest fear was that things were going to get boring but so far so good.

This recipe was really easy and it was really delicious.  The leftovers were awesome, too!

Ingredients:

4 teaspoons extra virgin olive oil, divided
2 large red bell peppers, diced
2 lbs asparagus, washed, ends trimmed, then cut into 1 inches pieces
2 teaspoons fresh grated lemon zest (I used all of the zest from one lemon)
1/2 tsp salt, divided
5 cloves of garlic, minced
1 pound raw shrimp, peeled and deveined (26-30 shrimp per pound)
1 cup low sodium chicken broth or stock
2-1/2 teaspoons corn starch
juice from the lemon you just zested
2 tablespoons fresh chopped parsley

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 with tin foil 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 ¼ 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 the vegetables.

I served this with a side of Steamfresh Protein Blends, the California Style mix.