Prep: 5 minutes; Cook: 6 minutes. Have everything chopped, sliced, and minced, but don’t begin cooking the stir-fry until the rice is just about ready.
• 1 teaspoon olive oil
• 3/4 pound peeled and deveined large shrimp
• 1 small garlic clove, minced
• 1 cup trimmed snow peas
• 1/4 cup chopped fresh flat-leaf parsley
• 2 green onions, thinly sliced
• 2 teaspoons fresh lemon juice (1/2 small lemon)
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic, and sauté 5 minutes or until done. Add snow peas and remaining ingredients; sauté 30 seconds.
Oxmoor House, JANUARY 2003
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