[Cook] Shrimp and Summer Vegetables Saute

I bought these super fresh giant shrimp from Sprouts. The key to a delicious seafood dish is simply the freshest seafood you can find.


Shrimp and Summer Vegetables Saute

4 turkey bacon slices
Olive oil
2 cups frozen corn kernels
1 chopped tomato
1/2 chopped onion
1 1/4 pounds peeled and deveined large shrimp
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped spinach
2 teaspoons fresh lemon juice
Lemon wedges (optional)

1. Cook turkey bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; cut into small pieces. Heat olive oil in pan with medium-high heat. Add corn, tomato and onion to pan; saute 3 minutes or until browned. Remove corn mixture from pan. Keep warm. Clean pan.

2. Sprinkle shrimp with salt and pepper. Heat olive oil in pan over medium-high heat. Add shrimp; saute 2 minutes or until shrimp are done.

3. Add corn mixture to shrimp. Stir in bacon, spinach, and lemon juice. Serve with lemon wedges, if desired.

Yield: 4 servings

(Adapted from Cooking Light Fresh Food Fast 24/7: 5 Ingredient, 15 minute recipes)