Shrimp contains loads of zinc, a mineral that is a component of insulin, which helps scoop up glucose from the bloodstream so it can be used for energy or stored; zinc also helps bolster the immune system, keeping us healthy all winter long.

Serves: 4; Prep Time: 10 min.; Cook Time: 10 min.

Ingredients:
1 tablespoon olive oil
2–3 garlic cloves, minced
1 pound uncooked medium shrimp, peeled and deveined
1 cup shelled fresh or frozen sugar snap peas (do not defrost if frozen)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup vermouth or dry white wine
1 tablespoon cornstarch
1/2 cup reduced-sodium chicken broth
2 cups cooked instant brown rice
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 2 minutes, until soft.
Add shrimp and peas and sauté 1 minute. Toss in oregano, salt and pepper and stir to coat.
Add vermouth or dry whie wine and simmer 1 minute.
In a separate bowl, dissolve cornstarch into chicken broth until smooth; add mixture to skillet. Simmer 2 minutes, stirring frequently until sauce thickens and shrimp are bright pink and cooked through. Serve scampi over rice.
Note: To make a thinner sauce to serve over linguine instead of rice, increase chicken broth to 3/4 cup.

Nutrition Facts:
(1 cup scampi and 1/2 cup rice): 244 calories, 19% fat (5 g;