Fiesta Shrimp with Peppers and Jalapenos -

Only 4g Carbs!

From: Ladies Home Journal

Hot but not too hot, this combo of sweet sauteed shrimp, peppers,
lime, and garlic is great served over pasta or with tortillas for
dinner.

Servings: 10
Prep: 30 min
Total: 57 min

2 red sweet peppers
2 yellow sweet peppers
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 lb large shrimp, peeled and deveined
1 Tbsp olive oil
2 Tbsp minced garlic
3 Tbsp fresh lime juice
1 Tbsp chopped fresh cilantro
2 jalapeno chiles

1. Heat broiler. Cut off 1/2 inch from top and bottom of red and
yellow peppers and cut peppers in half. Remove seeds. Broil all
peppers skin side up (leave jalapenos whole and turn occasionally)
for 12 to 15 minutes or until evenly charred. Cover and cool for
15 minutes. Peel off skin from all peppers and remove seeds from
jalapenos. Slice peppers into 1/4-inch-thick strips. Toss in medium
bowl with 1/4 teaspoon of the salt and 1/8 teaspoon of the black
pepper. (Can be made ahead. Cover and refrigerate up to 2 days.)

2. Sprinkle shrimp with remaining 1/2 teaspoon salt and remaining
1/8 teaspoon black pepper. Heat oil in 12-inch skillet over medium-high
heat. Add garlic and shrimp; cook and stir for 3 to 4 minutes or until
shrimp turn opaque. Stir in lime juice and bring just to a boil.
Transfer shrimp mixture to serving bowl. Cover and keep warm.

3. Cook peppers in same skillet 2 to 3 minutes or until heated through.
Add peppers to shrimp and toss with cilantro. Serve immediately.

Servings: 10
Nutrition per Serving:
100 Calories, 2.5g Total Fat, 0g Saturated Fat, 112mg Cholesterol,
275mg Sodium, 4g Carbs, 15g Protein