Shrimp Scampi With Snap Peas

• 1 tablespoon olive oil
• 2 -3 garlic cloves, minced
• 1 lb uncooked medium shrimp, peeled and deveined
• 1 cup shelled fresh sugar snap peas (do not defrost if frozen) or 1 cup frozen sugar snap peas (do not defrost if frozen)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup vermouth or 1/4 cup dry white wine
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium chicken broth
• 2 cups cooked brown rice

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add garlic and saute 2 minutes, until soft.
3. Add shrimp and peas and saute 1 minute.
4. Toss in oregano, salt and pepper and stir to coat.
5. Add vermouth or dry white wine and simmer 1 minute.
6. In a separate bowl, dissolve cornstarch into chicken broth until smooth; add mixture to skillet.
7. Simmer 2 minutes, stirring frequently until sauce thickens and shrimp are bright pink and cooked through.
8. Serve scampi over rice.

olive oil, garlic, shrimp, sugar snap peas, oregano, salt, ground black pepper, white wine, cornstarch, chicken broth, brown rice

Taken from www.food.com/recipe/shrimp-scampi-with-snap-peas-203483 (may not work)