Shrimp Fandango

Serving Size : 2

1 Tbsp peanut oil
1/4 Cup yellow bell pepper, cut into large dice
1/4 Cup red bell pepper, cut into large dice
1 clove garlic, minced
10 oz large shrimp, shelled and deveined
1/4 Cup dry vermouth
1/2 Cup Chinese snow peas, steamed until tender crisp
1/2 Cup julienne cut carrots, steamed until tender crisp
1/2 Cup scallions, sliced
1 Dash salt
1 Dash hot sauce

In a 10-inch skillet heat oil over medium heat; add peppers and garlic and
saute until peppers are tender, about 2 minutes. Increase heat to high; add
shrimp and cook, stirring constantly, until shrimp begin to turn pink, about
2 minutes. Add vermouth; continue to stir and cook until liquid is reduced,
about 2 minutes. Add remaining ingredients; cook, stirring constantly, until
heated through. May be served over hot rice or rice noodles if desired.

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