Lemon Garlic Shrimp with Veggies

Olive oil spray
1 large red bell pepper, diced
1 large green bell pepper, diced
2 lbs. asparagus, trimmed and cut into 1 to 2 inch lengths
2 tsp. minced lemon zest
1/2 tsp. salt
6 cloves garlic, minced
1 lb. raw shrimp, peeled and deveined
1 tsp. cornstarch
1 cup chicken broth
1 tbsp. fresh lemon juice
2 tbsp. chopped parsley

Coat a medium skillet with oil, and heat over medium.  Add the bell peppers, asparagus, lemon zest, and 1/4 tsp. salt.  Stir occasionally.  When the veggies just begin to soften, transfer to a bowl and cover.  Add remaining 1/4 tsp. salt to the skillet with garlic, and sweat about a minute.  Add the shrimp and cook for another 1 to 2 minutes.

Whisk the cornstarch and broth in a separate bowl until smooth, then add to the pan along with dash of salt.   Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 to 3 minutes.  Remove from the heat and stir in the lemon juice.  Serve the shrimp over the vegetables and garnish with parsley. Serves 4.

Per serving:
Cal.: 187.2, Chol:  172.4mg, Fat: 4.8g, Sat. Fat: 0.8 g, Protein: 25.7g, Carbs: 10.9 g, Sodium: 176.8mg, Fiber: 3.2g, Sugars: 3.4 g