American Institute for Cancer Research

Springtime Asparagus with Lemon Garlic Shrimp

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1 lb. raw extra large shrimp (26-30 count), peeled and deveined
1 lemon, cut in half
2 Tbsp. extra virgin olive oil, divided
2 lbs. fresh asparagus, trimmed, cut diagonally in 1-inch pieces
2 medium red bell peppers, cut in about 1/4-inch x 1-inch slices
1 Tbsp. lemon zest
Salt to taste
1 cup reduced-sodium chicken or vegetable broth
1 tsp. cornstarch
8 cloves garlic, minced (about 2 Tbsp.)
2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh cilantro, optional


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