Jalapeno Shrimp and String Bean Toss

Simple and tasty dish. From "Diabetic Cooking" magazine.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup water
• 6  ounces green beans, trimmed
• 1  red bell pepper, cut into thin strips
• 1  tablespoon olive oil
• 8  ounces  medium raw shrimp, peeled tails intact
• 1  tablespoon fresh lemon zest, grated
• 3  tablespoons butter
• 1  jalapeno pepper, sliced crosswise
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon salt

Directions

1. Place water, green beans, and red bell pepper strips into a large skillet and heat over medium high heat to boiling; cover and cook until beans are crisp tender and water has evaporated, about 4 to 6 minutes; set aside.
2. Heat oil in skillet over medium heat and cook shrimp and jalapeno slices until shrimp is pink and opaque, about 3 minutes.
3. Season with salt and pepper then add butter, once melted toss to coat.
4. Return vegetables and toss to combine; serve.