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FROM THE KITCHEN OF HEALTHY OPTIONS CAFÉ

4 GARLIC CLOVES, MINCED

3 TABLESPOONS OF WHITE COOKING WINE

2 TABLESPOONS OF FAT FREE CHICKEN BROTH

1 TEASPOON OF FRESH LEMON JUICE

4 TEASPOONS OF OLIVE OIL

˝ TEASPOON OF SALT

˝ TEASPOON OF CRUSHED RED PEPPER FLAKES

1 POUND OF FROZEN PEELED AND DEVEINED MEDIUM SIZED SHRIMP

1 RED BELL PEPPER CUT INTO THIN STRIPS

1 TEASPOON OF CORNSTARCH

IN A MEDIUM BOWL COMBINE THE GARLIC, WINE, BROTH, LEMON JUICE, OIL, SALT, AND THE RED PEPPER FLAKES. ADD THE SHRIMP AND TOSS WELL. SET ASIDE FOR ABOUT 5 MINUTES. IN A LARGE SPRAYED NONSTICK SKILLET SAUTÉ THE BELL PEPPER STRIPS UNTIL THEY ARE TENDER. ADD THE SHRIMP AND ALL BUT 1 TABLESPOON OF THE MARINADE. COOK UNTIL SHRIMP TURN PINK AND NO LONGER OPAQUE. IN A CUP DISSOLVE THE CORNSTARCH WITH THE REMAINING 1 TABLESPOON OF MARINADE. PUSH THE SHRIMP TO THE SIDE OF THE PAN AND POUR THE CORNSTARCH MIXTURE IN THE MIDDLE OF THE PAN. MIX WELL WITH THE SAUCE. COOK FOR 1 MINUTE OR UNTIL THE SAUCE THICKENS. SERVE WITH PASTA OR JUST BY ITSELF. ENJOY!!

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