Shrimp Vegetable Stir-Fry

• 1/3 cup reduced-fat Italian salad dressing
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon ground ginger
• 1 medium carrot, julienned
• 3/4 cup fresh snow peas
• 1 small zucchini, julienned
• 1 small red onion, halved and thinly sliced
• 1/2 cup sliced fresh mushrooms
• 1/2 medium sweet yellow pepper, julieneed
• 1/2 medium sweet red pepper, julienned
• 1 pound uncooked medium shrimp, peeled and deveined
• 3 cups hot cooked rice

1. In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm.
2. In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.

italian salad dressing, soy sauce, ground ginger, carrot, fresh snow peas, zucchini, red onion, mushrooms, sweet yellow pepper, sweet red pepper, shrimp, rice

Taken from www.tasteofhome.com/recipes/shrimp-vegetable-stir-fry/ (may not work)