Southwestern Stir-Fried Shrimp

Low Calorie/Low Fat

2 tablespoons lime juice

2 teaspoons cornstarch

1/2 teaspoons ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds uncooked peeled deveined large shrimp (about 24), thawed if frozen

1 large red bell pepper, chopped (1 1/2 cups)

1 large yellow bell pepper, chopped (1 1/2 cups)

1 medium onion, chopped (1/2 cup)

1/3 cup chicken broth

2 cloves garlic, finely chopped

1/8 teaspoon cayenne pepper

2 tablespoons fresh chopped cilantro

Mix lime juice, cornstarch, cumin, salt and pepper in medium bowl.  Stir in shrimp.  Cover and refrigerate for 1 hour.

Spray 12-inch non-stick skillet, heat over medium heat.  Add bell peppers, onion, broth, garlic, cayenne pepper and cilantro; stir-fry 2 minutes.  Add shrimp.  Stir-fry 3-4 minutes, until shrimp is pink and firm. 

*I also made rice and added it to the main dish*