In this recipe, our fragrant Five-Spice Pepper Mix adds a perfect balance of spice and Asian flavors when combined with our aromatic Ginger & Lemon Olive Oil.  A quick and easy light weeknight meal that is sure to impress!

Shrimp Stir-fry with Asparagus & Sugar Snap Peas over Rice

Serves 4

• Ingredients:

• 16 large raw shrimp, peeled and deveined, tails on
• 1 lb. asparagus, trimmed and cut into 2-inch pieces
• 1 cups fresh sugar snap peas
• 1 small red onion, diced
• 1 cup wild rice or brown rice
• 1 spring onion, chopped
• 4 tablespoons O&CO. Olive & Ginger and Lemon Olive Oil
• O&CO. Pepper Mix
• O&CO. Fleur de Sel Natural Sea Salt

Instructions:

In a large saucepan, sauté the red onion in 2 tablespoons of O&CO. Olive & Ginger and Lemon Olive Oil, about 5 minutes.  Add the rice, stir well and continue to sauté the mixture for another 2 minutes. Add enough water to cover rice, season with a pinch of O&CO. Fleur de Sel Natural Sea Salt and cook for about 20 minutes, or until the rice is al dente and water is absorbed.  Add 1/4 teaspoon O&CO. Five-Spice Mix and more salt to taste.  Set aside.

Place a wok or large skillet over medium-high heat with a 1 tablespoon of O&CO. Olive & Ginger and Lemon Olive Oil.  Add the shrimp.  Cook and stir for 2-3 minutes.  Add the asparagus and snap peas. Cook and stir for another 3 minutes or until vegetables are crisp-tender.

Divide the rice between four serving plates.  Equally divide the shrimp. asparagus and snap peas on top of the rice. Garnish with 2 tablespoons chopped spring onions. Finish with a drizzle of O&CO. Olive & Ginger and Lemon Olive Oil and a sprinkle of O&CO. Five-Pepper Mix and salt to taste.  Serve immediately.