Jalapeno Shrimp and String Bean Toss

• 14 cup water
• 6 ounces green beans, trimmed
• 1 red bell pepper, cut into thin strips
• 1 tablespoon olive oil
• 8 ounces medium raw shrimp, peeled tails intact
• 1 tablespoon fresh lemon zest, grated
• 3 tablespoons butter
• 1 jalapeno pepper, sliced crosswise
• 12 teaspoon fresh ground black pepper
• 14 teaspoon salt

1. Place water, green beans, and red bell pepper strips into a large skillet and heat over medium high heat to boiling; cover and cook until beans are crisp tender and water has evaporated, about 4 to 6 minutes; set aside.
2. Heat oil in skillet over medium heat and cook shrimp and jalapeno slices until shrimp is pink and opaque, about 3 minutes.
3. Season with salt and pepper then add butter, once melted toss to coat.
4. Return vegetables and toss to combine; serve.

water, green beans, red bell pepper, olive oil, shrimp, lemon zest, butter, pepper, ground black pepper, salt

Taken from www.food.com/recipe/jalapeno-shrimp-and-string-bean-toss-432227 (may not work)