Ingredients

Cooking spray

6 tablespoons pure maple syrup

2 teaspoons lime zest

4 tablespoons fresh limejuice

2 tablespoon extra light tasting olive oil, divided

2 teaspoons hot sauce

1 1/2 pound (31-40) raw shrimp, shells removed, deveined (larger shrimp is okay)

1 teaspoon fresh ground lemon pepper

2 cups stringless sugar snap peas, cut diagonal in half

1/4 cup toasted almond slivers

Preparation

Cooking spray 6 tablespoons pure maple syrup 2 teaspoons lime zest 4 tablespoons fresh limejuice 2 tablespoon extra light tasting olive oil, divided 2 teaspoons hot sauce 1 1/2 pound (31-40) raw shrimp, shells removed, deveined (larger shrimp is okay) 1 teaspoon fresh ground lemon pepper 2 cups stringless sugar snap peas, cut diagonal in half 1/4 cup toasted almond slivers

  1. In small bowl, whisk maple syrup, lime zest, limejuice, l-tablespoon olive oil, and hot sauce until well mixed. Set aside.

  2. Coat a 12-inch skillet with cooking spray; heat over medium-high heat 1-tablespoon of olive oil. Add shrimp, sprinkle with lemon-pepper and cook 2 minutes on one side. Turn shrimp over with spatula, add 3-tablepsoons maple-lime sauce and stir constantly for 1 minute. Add sugar snap peas, almonds, and remaining maple-lime sauce, cook for 3 minutes or until sugar snap peas are tender crisp. Yield: 4 servings (serving size: 1½ cups)