Grilled Shrimp Tossed W/ Spicy Asian Vegetables Recipe

Directions:

1. Put shrimp in bowl and toss with 1 tablespoon olive oil and 1 teaspoon each of salt and pepper. Skewer onto kabob sticks and grill over medium heat for 6-7 minutes, turning frequently. Set aside.
2. Combine the water, soy sauce, corn starch, brown sugar, sesame oil, and crushed red pepper in a bowl and set aside.
3. Steam broccoli, bell pepper, onion, and sugar snaps for 4-5 minutes, and set aside.
4. Coat a large nonstick skillet (or wok) with olive oil and heat until hot, then add 1 teaspoon minced ginger root and 4 teaspoons minced garlic and saute 30 seconds.
5. Add your cooked shrimp and previously steamed veggies to the skillet, along with the bean sprouts and bamboo shoots and saute 3-5 minutes.
6. In the last minute, pour the soy sauce mixture over the vegetables and stir until heated thoroughly.