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  Sugar Snap Peas with Scallions and Shrimp



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2 Tablespoons olive oil
1 clove garlic, smashed and chopped
peel from 1/2 lime
2 cups sugar snap peas, halved diagonally
3 large scallions, cut into 1/4” x 2” strips
1 pound peeled shrimp
1 lime juiced, divided
salt and freshly ground pepper
3-4 Tablespoons cream (optional, but yummy!)

Heat olive oil in a heavy skillet, add garlic and lime peel.
Sauté until garlic just changes color. Discard garlic and lime peel.
Add sugar snaps and scallions to hot oil and stir to coat.
Sauté for 3-4 minutes, until peas turn bright green.
Toss shrimp with juice of 1/2 lime, salt and pepper.
Add to veggies in pan. Stirring constantly, cook until shrimp are
pink and opaque. Top with remaining lime juice and cream. Stir to coat.
Serve hot. Cover and refrigerate leftovers.

Copyright © 2011 Stefanie Samara Hamblen