1 1/2poundsshrimppeeled, deveined and tails removed,
Instructions
Combine broth, honey, mustard, and lemon juice. Set aside.
Cut zucchini and squash into thin strips using a mandolin.
Heat olive oil in a large pan over medium high heat. Add red bell pepper and cook until edges are slightly blackened. Add garlic and red pepper flakes and stir for 30 seconds.
Add shrimp. Season with salt and pepper to taste. Cook for 1 minute.
Add honey mustard mixture, zucchini, and squash. Cook for 2-3 minutes, until cooked down and shrimp is opaque. Serve hot.
Notes
SERVING SUGGESTION: Steamed broccoli.GLUTEN FREE: Make sure chicken broth and mustard are gluten-free.NUTRITION: 245 Calories; 7g Fat (25.4% calories from fat); 26g Protein; 20g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 310mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrate.