Lemony Shrimp and Asparagus


1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 medium sweet red pepper, julienned
1/2 teaspoon minced garlic
2 tablespoons water
3/4 pound uncooked medium shrimp, peeled and de-veined
1/4 cup soy sauce
5 teaspoons lemon juice
1/2 teaspoon grated lemon peel
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice


  1. In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until the shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm.
  2. Add soy sauce, lemon juice and peel to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture.
  3. Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with the rice if desired.
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