Texan Two-Step Shrimp & Sugar Snap Peas

1. 1

   Cooking spray

2. 2

   6 tablespoons pure maple syrup

3. 3

   2 teaspoons lime zest

4. 4

   4 tablespoons fresh limejuice

5. 5

   2 tablespoon extra light tasting olive oil, divided

6. 6

   2 teaspoons hot sauce

7. 7

   1 1/2 pound (31-40) raw shrimp, shells removed, deveined (larger shrimp is okay)

8. 8

   1 teaspoon fresh ground lemon pepper

9. 9

   2 cups stringless sugar snap peas, cut diagonal in half

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    1/4 cup toasted almond slivers

11. 11

    1. In small bowl, whisk maple syrup, lime zest, limejuice, l-tablespoon olive oil, and hot sauce until well mixed. Set aside.

12. 12

    2. Coat a 12-inch skillet with cooking spray; heat over medium-high heat 1-tablespoon of olive oil. Add shrimp, sprinkle with lemon-pepper and cook 2 minutes on one side. Turn shrimp over with spatula, add 3-tablepsoons maple-lime sauce and stir constantly for 1 minute. Add sugar snap peas, almonds, and remaining maple-lime sauce, cook for 3 minutes or until sugar snap peas are tender crisp. Yield: 4 servings (serving size: 11/2 cups)

* Per serving · 4 servings · Values may vary.

No additional tips available.