Tri-Colored Shrimp Plate

Tri-Colored Shrimp Plate

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    red bell peppers

  • 2

    yellow bell peppers

  • 24

    jumbo shrimp peeled and deveined (about 1½ pounds)

  • 1

    tablespoon Lemon Grass Oil divided

  • 1

    teaspoon crushed red pepper

  • 2

    garlic cloves minced

  • Cooking spray

  • (10-ounce) bags fresh spinach

Directions

Preheat broiler. Cut bell peppers in half lengthwise, discarding the seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch strips. Combine the shrimp, 2 teaspoons Lemon Grass Oil, crushed red pepper, and minced garlic in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the shrimp mixture, and sauté for 1 1/2 minutes on each side. Remove shrimp from skillet. Heat 1 teaspoon Lemon Grass Oil in skillet, and add spinach. Cook spinach 1 minute or until spinach wilts, stirring frequently. Place spinach in center of each of 4 plates, and top evenly with bell peppers and shrimp.


Nutrition

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