Shrimp with Red Pepper Cream Sauce

• 1/4 cups Light Cream
• 1 teaspoon Cornstarch
• 1/4 cups Roasted Red Peppers (From A Jar) Diced
• 2 sprigs Fresh Chopped Chives
• 8 ounces, weight Large Shrimp (I Use Fresh From Seafood Market, Shelled, Deveined) Can Use Frozen Thaw First
• Drizzle Of Olive Oil
• 1/2 whole Fresh Lemon (juice Only)

1. Coat a grill or griddle pan with cooking spray and heat to medium.
2. In a saucepan add light cream and stir in cornstarch with a whisk to incorporate, add diced peppers, chives and cook for 6 minutes on medium high heat.
3. Lower heat on stove top while you grill the shrimp.
4. (The red pepper sauce will thicken).
5. Add shrimp to a platter drizzle with olive oil and lemon juice from fresh lemon half, toss gently with clean hands.
6. Add Shrimp to the grill/griddle pan and cook 2-3 minutes per side.
7. Plate the shrimp on a bed of rice if desired and ladle red pepper cream sauce over the top.
8. I hope you enjoy this dish as much as we do!

light cream, cornstarch, red peppers, chives, shrimp, drizzle of olive oil, fresh lemon

Taken from tastykitchen.com/recipes/main-courses/shrimp-with-red-pepper-cream-sauce/ (may not work)