Grilled Shrimp Tossed W/ Spicy Asian Vegetables

Ingredients

• 1 lb shrimp, cleaned and deveined
• 1 tablespoon olive oil
• salt and pepper
• 1 head broccoli, cut into florets
• 1 yellow bell pepper, sliced bite-size
• 1 green bell pepper, sliced bite-size
• 1 onion, sliced bite-size
• 8 ounces sugar, snaps
• 8 ounces bean sprouts
• 8 ounces bamboo shoots, drained
• 1 tablespoon olive oil
• 1 teaspoon minced gingerroot
• 4 teaspoons minced garlic
• 4 tablespoons water
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes (or to taste)

Directions

1. 1

   Put shrimp in bowl and toss with 1 tablespoon olive oil and 1 teaspoon each of salt and pepper. Skewer onto kabob sticks and grill over medium heat for 6-7 minutes, turning frequently. Set aside.

2. 2

   Combine the water, soy sauce, corn starch, brown sugar, sesame oil, and crushed red pepper in a bowl and set aside.

3. 3

   Steam broccoli, bell pepper, onion, and sugar snaps for 4-5 minutes, and set aside.

4. 4

   Coat a large nonstick skillet (or wok) with olive oil and heat until hot, then add 1 teaspoon minced ginger root and 4 teaspoons minced garlic and saute 30 seconds.

5. 5

   Add your cooked shrimp and previously steamed veggies to the skillet, along with the bean sprouts and bamboo shoots and saute 3-5 minutes.

6. 6

   In the last minute, pour the soy sauce mixture over the vegetables and stir until heated thoroughly.