Gingered Shrimp with Cashews

• 1 lb. uncooked deveined peeled medium shrimp
• 1 Tbsp. minced gingerroot
• 2 cloves garlic, minced
• 1/4 cup reduced-sodium teriyaki sauce
• 1/4 cup fat-free reduced-sodium chicken broth
• 1/4 tsp. crushed red pepper
• 2 tsp. olive oil
• 4 cups small broccoli florets
• 2 carrots, thinly sliced Target 2 lb For $3.00 thru 02/06
• 1 cup PLANTERS Cashew Halves with Pieces

1. Toss shrimp with ginger and garlic.
2. Refrigerate 1 hour.
3. Meanwhile, mix teriyaki sauce, broth and crushed pepper until blended.
4. Heat oil in large skillet.
5. Add shrimp mixture; cook and stir 3 to 5 min.
6. or until shrimp turn pink.
7. Add teriyaki mixture, broccoli and carrots; stir.
8. Cook until vegetables are crisp-tender, stirring frequently.
9. Add nuts; mix lightly.

shrimp, gingerroot, garlic, teriyaki sauce, chicken broth, red pepper, olive oil, broccoli florets, carrots, cashew

Taken from www.kraftrecipes.com/recipes/gingered-shrimp-cashews-54525.aspx (may not work)