1 C. carrot juice
1/2 C. chicken broth, canned or homemade
1/2 tsp. ground ginger
1 tsp. minced jalapeño pepper
1/4 tsp. salt
1/8 tsp. ground cardamom
1/8 tsp. cayenne pepper
1 1/4 pounds large shrimp, shelled and deveined
1 large red bell pepper, cut into slivers
1 medium yellow summer squash, thinly sliced
1 1/2 tsp. cornstarch blended with 1 T. water
1 T. fresh lime juice
3 T. chopped cilantro

In large skillet over medium heat, combine carrot juice, chicken broth, ginger, jalapeño, salt, cardamom and cayenne. Bring to a boil, reduce to a simmer and cook 5 minutes. Add shrimp, bell pepper and squash, and simmer gently until shrimp and vegetables are cooked through, about 4 minutes. With slotted spoon, transfer shrimp and vegetables to 4 deep serving plates or shallow bowls. Keep cooking liquid at a simmer. Stir cornstarch mixture into simmering broth. Bring to a boil and cook until broth is slightly thickened and does not appear separated, about 1 minute. Stir in lime juice and cilantro. Pour hot carrot-ginger broth over shrimp and vegetables and serve.

Yield: 4 servings
Calories: 130
Fat: 1.8g
Fiber: 1.8g