Lemon-Garlic Shrimp and Vegetables

When I returned to my home - and more excitingly, my kitchen! - after two weeks in England, I was craving something fresh and light. My fortnight abroad was filled with fish and chips, full English breakfasts, spicy sausage rolls, and hearty meat pies. I had loved every mouthful, but was now eager for a change; I chose this simple, refreshing dish for my first dinner back.

• 4 cups of vegetables - I used broccoli, asparagus, carrots, and sugar snap peas.
  
• 1 tsp. lemon zest
• 1 lb. shrimp
• 3 cloves garlic
• 1/3 cup chicken broth
• 2 Tb. lemon juice
• 2 tsp. olive oil
• fresh ground black pepper and salt (optional)
  

After chopping, place the broccoli and carrots in a steamer (or a pan of boiling water) and let cook for 5-6 minutes, until just tender-crisp. Add the asparagus and sugar snap peas for 1-2 minutes. Remove from heat, drain, and rinse in cold water to stop the cooking process.

Meanwhile, saute the shrimp in a skillet with 1 tsp. olive oil for 2 minutes. Thinly slice the garlic, and add to the pan. After one minute, add the chicken broth and a pinch of pepper. Cook for another minute or two, until the shrimp is cooked through.
Remove from heat and place in a large heat-proof bowl. Toss in the vegetables before drizzling with the remaining teaspoon of oil and the lemon juice. Spoon into four bowls and sprinkle lemon zest over each.

Then enjoy each crisp, tangy bite!