1 teaspoon each light salt and cayenne pepper

¾ pound medium-sized raw shrimp, peeled

1 tablespoon canola oil

3 large cloves garlic

¾ cup green onion, sliced

1-½ cup snow peas, strings removed

4 cups chopped vegetables, such as red or
green peppers, carrots, celery, broccoli
2 tablespoons T&H chicken bouillon supplement

1 tablespoon lemon zest

Toss shrimp with salt and cayenne. Heat oil on high in nonstick pan. Sauté shrimp, stirring often about 2 minutes. Remove shrimp. In the same pan, sauté garlic and green onions for about 1 minute. Add peas, vegetables and chicken broth. Reduce heat to medium and cook for about 3 minutes, until vegetables are crisp tender. Return shrimp to pan, with lemon zest and cook for 1 more minute. Serve with Rice.

Serves:  6
Fat grams: 3.6

Phase:  1, 2, 3, 4
Protein:  14.2