Texan Two-Step Shrimp & Sugar Snap Peas - cooking recipe

Ingredients

Cooking spray
6 tablespoons pure maple syrup
2 teaspoons lime zest
4 tablespoons fresh limejuice
2 tablespoon extra light tasting olive oil, divided
2 teaspoons hot sauce
1 1/2 pound (31-40) raw shrimp, shells removed, deveined (larger shrimp is okay)
1 teaspoon fresh ground lemon pepper
2 cups stringless sugar snap peas, cut diagonal in half
1/4 cup toasted almond slivers

Preparation

Cooking spray
6 tablespoons pure maple syrup
2 teaspoons lime zest
4 tablespoons fresh limejuice
2 tablespoon extra light tasting olive oil, divided
2 teaspoons hot sauce
1 1/2 pound (31-40) raw shrimp, shells removed, deveined (larger shrimp is okay)
1 teaspoon fresh ground lemon pepper
2 cups stringless sugar snap peas, cut diagonal in half
1/4 cup toasted almond slivers

1. In small bowl, whisk maple syrup, lime zest, limejuice, l-tablespoon olive oil, and hot sauce until well mixed. Set aside.

2. Coat a 12-inch skillet with cooking spray; heat over medium-high heat 1-tablespoon of olive oil. Add shrimp, sprinkle with lemon-pepper and cook 2 minutes on one side. Turn shrimp over with spatula, add 3-tablepsoons maple-lime sauce and stir constantly for 1 minute. Add sugar snap peas, almonds, and remaining maple-lime sauce, cook for 3 minutes or until sugar snap peas are tender crisp. Yield: 4 servings (serving size: 11/2 cups)