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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use the remaining Lemon Grass Oil from this recipe to infuse other dishes with fresh flavor. Plain olive oil and 1/2 teaspoon lemon zest can be substituted. Ingredients:
2 red bell peppers |
2 yellow bell peppers |
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds) |
tablespoon lemon grass oil |
1 teaspoon crushed red pepper |
2 garlic cloves, minced |
cooking spray |
1 1/2 (10-ounce) bags fresh spinach |
Directions:
1. 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.
2. Combine the shrimp, 2 teaspoons 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 teaspoon 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.
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