Shrimp Scampi with Broccoli

• 6 cups large broccoli spears
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 pound large shrimp, peeled and deveined
• 8 garlic cloves, minced
• 3/8 cup (6 tablespoons) fresh lemon juice
• 1 1/2 cups low-fat, low-sodium chicken broth
• 1 tablespoon chopped fresh oregano

1. Preheat the oven to 450 F. Line a baking sheet with foil.
2. Lay the broccoli in a single layer on the prepared baking sheet.
3. Drizzle 1/2 tablespoon of the olive oil over the broccoli, and season it generously with salt and pepper.
4. Roast the broccoli until it starts to become tender, about 6 minutes.
5. Meanwhile, season the shrimp with salt and pepper to taste.
6. Remove the baking sheet from the oven.
7. Turn the broiler on high.
8. Scatter the shrimp on top of the broccoli.
9. Broil until the shrimp are just cooked through and the broccoli is tender and beginning to brown, 5 to 6 minutes.
10. While the shrimp are cooking, heat the remaining 1 1/2 tablespoons olive oil in a medium nonstick saute pan over medium heat.
11. Saute the garlic in the hot oil until fragrant, about 2 minutes.
12. Meanwhile, place the cornstarch in a medium bowl, and whisk in the lemon juice and chicken broth.
13. Whisk the cornstarch mixture into the garlic and bring to a simmer.
14. Add the oregano and continue to cook the sauce, whisking constantly, until it has thickened, about 1 minute.
15. Season with salt and pepper to taste.
16. Arrange the shrimp and broccoli on a serving platter.
17. Spoon the sauce generously over them, and serve.
18. Fat: 100g (before), 8.8g (after)
19. Calories: 1,500 (before), 225 (after)
20. Protein: 23g
21. Carbohydrates: 16g
22. Cholesterol: 129mg
23. Fiber: 4g
24. Sodium: 513mg

broccoli spears, extravirgin olive oil, salt, shrimp, garlic, lemon juice, lowfat, fresh oregano

Taken from www.epicurious.com/recipes/food/views/shrimp-scampi-with-broccoli-374936 (may not work)