Lemon Mint Shrimp

Servings: 2 | Serving size: 4 ounces shrimp with sauce and veggies

Cooking Time: 30 Minutes

This recipe can easily be multiplied and would make good leftovers for salads or sandwiches.

Serve with Saffron Rice or Jasmine Rice or Jasmine Rice - Low Sodium Version or Saffron Rice - Low Sodium Version or Brown Rice

Ingredients

• 1 Tbsp olive oil
• 2 ounces shelled raw pistachios
• 1 Tbsp fresh oregano leaves
• 2 Tbsp fresh mint leaves
• 1 Tbsp lemon zest
• juice of one large lemon
• 1/4 tsp salt
• fresh ground black pepper to taste
• 1 tsp honey
• spray olive oil
• 1 large green bell pepper (seeded and sliced)
• 1 small red onion (sliced)
• 8 ounces large shrimp (peeled and deveined)

Preheat the oven to 400°F. Place a medium skillet in the oven.

While the oven is preheating mix together the olive oil, pistachios, oregano, mint, lemon zest, lemon juice, salt, pepper and honey in a bowl.

When the oven is hot spray the pan with a light coating of olive oil. Add the peppers and onions and return the pan to the oven. Cook for about 5 minutes and toss. Cook for another 5 minutes and toss.

Add the shrimp and the lemon / mint mixture toss to coat well and return the pan to the oven. After 5 minutes toss to make sure that the shrimp and veggies are well coated with sauce.

Cook for approximately 5 more minutes until the shrimp are just cooked through.

Serve over rice.