Skillet shrimp with roasted red pepper lemon sauce | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL) extra virgin olive oil
• 3 cloves garlic, minced
• Pinch hot pepper flakes
• 3/4 cup (175 mL) diced roasted red peppers
• 1/4 cup (50 mL) chopped fresh Italian parsley
• 3 tbsp (45 mL) lemon juice
• 1 tsp (5 mL) drained small capers
• 1 lb (500 g) large raw shrimp, thawed, peeled and deveined
• Pinch freshly ground black pepper
• 3 cups (750 mL) cooked brown rice