Thursday, May 23, 2013

Shrimp and Snap Pea Saute

This shrimp dish is great served alongside or on top of long grain and wild rice.

1 tbsp. olive oil
1 lb. uncooked jumbo shrimp, deveined with tails on
8 oz. snap peas
1/4 tsp. sea salt
1/4 tsp. pepper
1 pint grape tomatoes
2 tsp. minced garlic
3 tbsp. chopped chives
1 1/2 tsp. grated lime peel

Heat oil in skillet over medium-high heat. Add shrimp, snap peas, salt and pepper. Cook, stirring often, until shrimp are almost cooked through.
Add tomatoes and garlic to skillet and cook until tomatoes are softened.
Stir in chives and lime peel.

Makes 2 generous servings.

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