Shrimp and Vegetable Stir-Fry

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 3 tablespoons olive oil
• 1 garlic clove
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon crumbled dried rosemary
• 1/4 teaspoon dried red pepper flakes
• 1/8 teaspoon fresh ground pepper
• 1/2 lb broccoli
• 1/2 lb bell pepper, halved, seeded
• 4 ounces carrots, pared
• 4 ounces small zucchini, trimmed
• 1 cup packed spinach leaves
• 1/2 teaspoon salt (or to taste)
• 1 scallion, thinly sliced

Directions

1. 1

   Combine shrimp, 1 T. oil, the garlic, rosemary, pepper flakes, and ground pepper in mixing bowl. Refrigerate covered 1 hour.

2. 2

   Cut florets from broccoli. Pare stems and cut into 1/2-inch pieces. Cut peppers into 1/2-inch pieces. Thinly slice carrots. Cut zucchini into 1/2-inch pieces.

3. 3

   Heat 1 T. oil in large nonstick skillet over high heat. Add shrimp and stir-fry 2 minutes; remove to bowl. Add remaining 1 T. oil to skillet and heat. Add broccoli, peppers, carrots, and zucchini; stir-fry until crisp-tender, about 5 minutes.

4. 4

   Add shrimp and spinach; stir-fry just until spinach wilts. Season with salt and sprinkle with scallion. Serve hot.