Featured Recipe: Asian Stir Fry

3/4 lb salad shrimp, thawed
3 large garlic cloves, minced
3/4 c onion, sliced
1/4 tsp salt 
1/4 tsp cayenne pepper
1 Tb canola oil
1-1/2 c snow peas
1-1/2 c red pepper, chopped 
1-1/2 c carrots, chopped
1-1/2 c brocolli, chopped
2 Tb vegetable broth
1 Tb lemon juice

1. Place drained shrimp in a bowl. Add salt and cayenne to shrimp. Toss well.
2. Heat oil in a wok on high. 
3. Sauté shrimp stirring frequently, about 5 minutes. 
4. Place sautéed shrimp back into the bowl leaving the liquids in the wok. 
5. Combine the onions and garlic in the wok and sauté, about 3 minutes. 
6. Add peas, vegetables and broth to the wok. 
7. Reduce heat to medium and cook until vegetables are crisp-tender, about 4 minutes. 
8. Return shrimp to wok, add lemon juice and cook for 1 more minute. 

Servings 6, Fat 2.5g, Calories 153

Optional: Serve over a bed of rice and add a dash of soy sauce.