| 9 | 13 | 394 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 8 min | 2 |
| 4 tsp | Extra virgin olive oil (divided - or coconut oil) |
| 2 large pepper(s) | Red bell pepper (diced) |
| 454 gm | Asparagus (trimmed and cut into 1 inch lengths) |
| 2 tsp | Lemon peel (zest) (freshly grated) |
| 1/2 tsp | Sea Salt (divided) |
| 5 clove(s) | Garlic (minced) |
| 454 gm | Shrimp, raw (raw, peeled and deveined (26-30) per pound)) |
| 2 tbsp | Lemon juice |
| 2 tbsp | Parsley, fresh (chopped) |
1. Heat 2 tsp of oil in a large non stick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Remove from the heat.
3. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
| Fruit | 0.1 |
| Meat | 2.5 |
| Vegetables | 5.3 |
