Serving Size : 4
1 teaspoon olive oil
1/4 cup white wine
2 large red bell pepper, thinly sliced
2 teaspoons garlic, minced
2 teaspoons honey
1-1/2 teaspoons lemon juice
1 large ripe tomato, coarsely chopped
1 pound medium shrimp, peeled and deveined
1/2 teaspoon fresh mint, chopped
1 tablespoon fresh parsley, minced
salt
pepper
4 cups cooked rice, hot
In a large no-stick frying pan, combine oil and wine. Place over medium-high heat until hot. Add red peppers and garlic. Cook, stirring frequently, for 10 minutes, or until peppers soften.
Add honey through parsley. Cook for 3 minutes, or until shrimp turn pink and are heated through. Season with salt and pepper. Serve over rice.