Grilled Shrimp Tossed W/ Spicy Asian Vegetables

• 1 lb shrimp, cleaned and deveined
• 1 tablespoon olive oil
• salt and pepper
• 1 head broccoli, cut into florets
• 1 yellow bell pepper, sliced bite-size
• 1 green bell pepper, sliced bite-size
• 1 onion, sliced bite-size
• 8 ounces sugar, snaps
• 8 ounces bean sprouts
• 8 ounces bamboo shoots, drained
• 1 tablespoon olive oil
• 1 teaspoon minced gingerroot
• 4 teaspoons minced garlic
• 4 tablespoons water
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• 12 teaspoon crushed red pepper flakes (or to taste)

1. Put shrimp in bowl and toss with 1 tablespoon olive oil and 1 teaspoon each of salt and pepper.
2. Skewer onto kabob sticks and grill over medium heat for 6-7 minutes, turning frequently.
3. Set aside.
4. Combine the water, soy sauce, corn starch, brown sugar, sesame oil, and crushed red pepper in a bowl and set aside.
5. Steam broccoli, bell pepper, onion, and sugar snaps for 4-5 minutes, and set aside.
6. Coat a large nonstick skillet (or wok) with olive oil and heat until hot, then add 1 teaspoon minced ginger root and 4 teaspoons minced garlic and saute 30 seconds.
7. Add your cooked shrimp and previously steamed veggies to the skillet, along with the bean sprouts and bamboo shoots and saute 3-5 minutes.
8. In the last minute, pour the soy sauce mixture over the vegetables and stir until heated thoroughly.

shrimp, olive oil, salt, broccoli, yellow bell pepper, green bell pepper, onion, sugar, bean sprouts, bamboo shoots, olive oil, gingerroot, garlic, water, soy sauce, cornstarch, brown sugar, sesame oil, red pepper

Taken from www.food.com/recipe/grilled-shrimp-tossed-w-spicy-asian-vegetables-372203 (may not work)