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
Add to veggies in pan. Stirring
constantly, cook until shrimp are
opaque. Top with remaining lime juice and
cream. Stir to coat.
Serve hot. Cover and refrigerate