| | Directions | | Heat 2 tsp. oil in a large skillet over medium-high heat. Add bell peppers, asparagus, lemon zest, and 1/4 tsp. salt and cook, stirring occasionally, until vegetables are just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm. Add the remaining 2 tsp. oil and garlic to the skillet 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 skillet along with the remaining 1/4 tsp. 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. Makes 4 servings. |
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| Ingredients | | - |  | 4 teaspoons extra-virgin olive oil, divided |
| - | | 2 red bell peppers, diced (large) |
| - | | 2 pounds asparagus, trimmed and cut into 1 inch pieces |
| - | | 2 teaspoons freshly grated lemon zest |
| - | | 1/2 teaspoon salt, divided |
| - | | 5 cloves garlic, minced |
| - | | 1 pound raw shrimp (26-30 shrimp per pound), peeled and deveined |
| - | | 1 cup reduced-sodium chicken broth |
| - | | 1 teaspoon cornstarch |
| - | | 2 tablespoons Lemon Juice |
| - | | 2 tablespoons chopped parsley |
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