2 red bell peppers
\n2 yellow bell peppers
\n24 jumbo shrimp, peeled and deveined (about 1-1\/2 pounds)
\n1 T. Lemon Grass Oil, divided
\n1 tsp. crushed red pepper
\n2 garlic cloves, minced
\nCooking spray
\n1-1\/2 (10-ounce) bags fresh spinach<\/p>\n
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 saut\u00e9 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.<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 213
\nFat: 6.5g
\nFiber: 5.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n