Spanish Shrimp

• 1 1/2 tablespoons olive oil
• 3 cups frozen red, yellow, and green bell pepper strips or 1 medium red bell pepper, 1 medium yellow bell pepper, and 1 medium green bell pepper, cut into 1-inch strips
• 2 medium yellow or white onions (Spanish preferred), each cut into eighths
• 1 teaspoon bottled chopped garlic or 2 medium garlic cloves, chopped
• 8 ounces raw medium shrimp, peeled, rinsed and patted dry
• 1/4 cup lime juice
• 1 tablespoon snipped fresh cilantro
• 1/4 teaspoon crushed red pepper flakes, or to taste

1. In a large skillet, heat the oil over medium heat, swirling to coat the bottom.
2. Cook the bell peppers, onions, and garlic for 15 minutes, stirring occasionally.
3. Stir in the remaining ingredients.
4. Cook for 7 to 8 minutes, or until the shrimp turns pink, stirring frequently.
5. (Per Serving)
6. Calories: 135
7. Total Fat: 5.0g
8. Saturated: 1.0g
9. Trans: 0.0g
10. Polyunsaturated: 0.5g
11. Monounsaturated: 3.5g
12. Cholesterol: 84mg
13. Sodium: 105mg
14. Carbohydrates: 12g
15. Fiber: 2g
16. Sugars: 8g
17. Protein: 10g
18. Dietary Exchanges
19. 2 Vegetable
20. 1 1/2 Lean Meat

olive oil, frozen red, white onions, garlic, shrimp, lime juice, fresh cilantro, red pepper

Taken from www.epicurious.com/recipes/food/views/spanish-shrimp-375705 (may not work)