2 red bell peppers
2 yellow bell peppers
24 jumbo shrimp, peeled and deveined (about 1-1/2 pounds)
1 T. Lemon Grass Oil, divided
1 tsp. crushed red pepper
2 garlic cloves, minced
Cooking spray
1-1/2 (10-ounce) bags fresh spinach

Note: You can substitute olive oil with 1/2 tsp. lemon zest for the lemon grass oil. Preheat broiler. Cut bell peppers in half lengthwise, discarding the seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch strips. Combine the shrimp, 2 tsp. Lemon Grass Oil, crushed red pepper, and minced garlic in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the shrimp mixture, and sauté for 1-1/2 minutes on each side. Remove shrimp from skillet. Heat 1 tsp. Lemon Grass Oil in skillet, and add spinach. Cook spinach 1 minute or until spinach wilts, stirring frequently. Place spinach in center of each of 4 plates, and top evenly with bell peppers and shrimp.

Yield: 4 servings

Calories: 213
Fat: 6.5g
Fiber: 5.6g