Flat Belly - Spanish Shrimp w/Garlic Sauce

By Treebs

From "Flat Belly Diet Cookbook", Enjoy!

Ingredients

• 4 tbsp olive oil, divided
• 2 red bell peppers, cut into thin strips
• 1/2 seedless cucumber, thinly sliced (1 1/2 cups)
• 1/4 tsp salt, divided
• 4 lg garlic cloves, minced
• 1 lb peeled and deveined shrimp (thawed if frozen)
• 1 tbsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 2 tbsp medium-dry sherry (optional)
• 2 tbsp freshly squeezed lemon juice

Preparation

Step 1

1.) Warm 1 tbsp of the oil in a large, deep, heavy skillet over medium heat. Add the bell peppers, cover, and cook, stirring often, for about 5 minutes or until tender. Add the cucumber and 1/8 tsp of the salt, cover, and cook, stirring often, for 3 minutes or until tender and becoming translucent. Transfer the vegetables to a serving dish. Cover to keep warm.

2.) Combine the garlic and remaining 3 tbsp oil in the small skillet over medium heat. Cook, stirring, for about 1 minute or until fragrant.

3.) Stir in the shrimp and sprinkle with the paprika, black pepper, and remaining 1/8 tsp salt. Cook, stirring often, for 5 to 7 minutes or until the shrimp are opaque. (If the pan becomes very dry, add 1 or 2 tbsp water.)

4.) Add the sherry, if using, and lemon juice. Cook, stirring, for 1 minute or until the pan juices are bubbly and thickened. Serve the shrimp over the vegetables.