A Pound Of Shelled, Deveined Shrimp
A Red Bell Pepper Cut Into 1/4 Inch Wide Strips (Julienned)
A Quarter Of A Red Onion Cut Into 1/4 Inch Wide Strips (Julienned)
A Minced Garlic Clove
The Zest From A Whole Lemon
The Juice From A Whole Lemon
A Tablespoon Of Corn Starch
Two Tablespoons Of Canola Oil
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Crushed Red Pepper Flakes
1/4 Teaspoon Of Ground Black Pepper
Combine the shrimp, the lemon zest, the garlic, the sea salt, the crushed red pepper flakes, and the black pepper in a bowl. Mix well. Let the shrimp and the herbs marinate in the refrigerator for at least a half hour.
Add the canola oil to a 12-14 inch non-stick skillet and put the pan on medium high heat. Add the shrimp. Cook while stirring for four minutes. Add the red bell pepper and the red onion. Continue to cook while stirring for three minutes or until the vegetables become soft. Mix the corn starch and the lemon juice. Add the lemon juice and the corn starch to the shrimp and the vegetables in the pan. Turn the heat down to low. Cook while stirring for one more minute. Turn off the heat. Add more sea salt and/or pepper, to taste. Serve with cooked rice.