Ashley, I thought I posted this recipe weeks ago. Guess I never got around to it. I found it on pinterest and everyone really liked it. It was pretty simple to make. Here ya go:
What you will need:
4 tsp olive oil
2 lbs asparagus, cut into
1 inch lengths
2 red bell peppers,
diced
2 tsp lemon zest (I just grate the skin of a lemon)
1/2 tsp salt, divided
5 cloves garlic, minced
1 lb shrimp, peeled and deveined
1 cup chicken broth
1 tsp corn starch
2 tbsp lemon juice
2 tbsp parsley, chopped
Directions:
1. Heat 2 tsp of oil in pan over medium heat. Add peppers, asparagus, lemon zest and 1/4 tsp of salt. Stir occasionally. Cook for 6 minutes and then transfer vegetables to a bowl.
2.Add remaining oil and garlic to the pan. Add shrimp and cook for 1 minute.
3. Whisk broth and cornstarch in a bowl until smooth and add to pan with 1/4 tsp salt. Cook until sauce is thick and shrimp is pink. Remove from heat. Stir in lemon juice and combine vegetables. Enjoy!
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