Texan Two-Step Shrimp & Sugar Snap Peas

• 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. Cooking spray
2. 6 tablespoons pure maple syrup
3. 2 teaspoons lime zest
4. 4 tablespoons fresh limejuice
5. 2 tablespoon extra light tasting olive oil, divided
6. 2 teaspoons hot sauce
7. 1 1/2 pound (31-40) raw shrimp, shells removed, deveined (larger shrimp is okay)
8. 1 teaspoon fresh ground lemon pepper
9. 2 cups stringless sugar snap peas, cut diagonal in half
10. 1/4 cup toasted almond slivers
11. 1. In small bowl, whisk maple syrup, lime zest, limejuice, l-tablespoon olive oil, and hot sauce until well mixed. Set aside.
12. 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)

cooking spray, maple syrup, lime zest, fresh limejuice, olive oil, hot sauce, shrimp, fresh ground lemon pepper, sugar snap peas, almond slivers

Taken from www.epicurious.com/recipes/member/views/texan-two-step-shrimp-sugar-snap-peas-50088506 (may not work)