Lemon-Garlic Shrimp & Vegetables

Okay all you health nuts, I have a recipe for you (and a great website too).  If you like to find recipes that are healthier twists on not so healthy favorites, you should know about Eatingwell.com .  Lots of their recipes use fresh ingredients and they find ways to keep in the flavor without overdoing the fat and calories.

My friend Mary came over for dinner the other night and she requested we make something healthy.  Specifically, not a lot of carbs.   Now I like to eat healthy, but when company is coming over, I like to make the yummiest recipes, which aren't super super healthy.  So I went on a mission to find a very flavorful, healthy dish.  Eating Well provided that recipe with this shrimp and vegetable saute.   The shrimp really seemed to soak up the lemon garlic flavor.  I served it with cous cous as well, which went really well with the dish... sorry Mar, I had to throw a carb in there somewhere!

Lemon-Garlic Shrimp & Vegetables
Serves 4
Adapted from EatingWell.com 
Ingredients

4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
Step by Step
1.  Heat 2 teaspoons oil over medium to high heat in a large nonstick skillet.
2.  Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. 
3.  Transfer the vegetables to a bowl and cover to keep warm.
4.  Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook for 1 minute; stirring occasionally.  
5.  Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 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. 
6.  Stir in lemon juice and parsley. 
7.  Serve the shrimp and sauce over the vegetables.