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Shrimp and Spring Vegetables Recipe

   
 

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     Shrimp and Spring Vegetables

Category   Entrees - Maindishes
Sub Category   Low-fat

Ingredients
3/4 pound meduim shrimp
2 garlic cloves crushed
juice of 2 large lemons
2 sprigs of rosemary
1 large leek only the white part sliced
1 meduim zucchini half lengthwise and sliced
1 cup peas
 

Instructions
Place shrimp in a plastic bag with the lemon juice, garlic, and rosemary. Refrigerate for 15 mins.
Coat a large nonstick skillet with nonstick cooking spray Keep in skillet for 4 mins.
Then add the vegetables. Then let it stay in the skillet for three mins.
Serving Suggestions
Have this as a nice healthy dinner.


Originally Submitted
7/13/2007





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