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Date of last review
Sun October 26, 2008
No-brainer. Fast. Yummy.
8 Jumbo Fresh shrimp or frozen, thawed
5 Thin fresh Asparagus spears, cut in 1/3rds
5 Fresh broccoli florets, cut in half
3 green onion stalks + one onion bulb, sliced
tsp of ea:
LOWEST CARB Balsamic Vinegar (I use Regina's)
Grey Poupon Stone ground mustard
1/2 packet Splenda (or fave)
TBSP chopped garlic
How To Prepare:
First blend the "sauce" ingredients together w/ a small whisk. Set aside.
Take the 3 green onion stalks and cut into 1/3" slices on the bias-- looks cool! Deflower about 4 sprigs of fresh Cilantro. get a wok super hot w/ a little EVOO, then toss in all ingredients, stirring quickly. Do not overcook shrimp! Right before removing from heat, blend in the sauce. Eat!
Number of Servings:
Carbs per serving - include all nutritional information if known:
Effort (Easy, Average, Difficult):
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