Ingredients:
2 teaspoons olive oil or 2 teaspoons vegetable oil
1/2 lb shelled and deveined shrimp ( tailfeathers left on)
1 cup diagnolly thinly sliced scallions ( green onions)
2 large plum tomatoes, seeded and cut into thin strips
1 small jalapenos, seeded and thinly sliced
2 tablespoons freshly squeezed lime juice
1/2 teaspoon cinnamon
1/4 teaspoon sugar
1 tablespoon chopped fresh cilantro
Directions:
In 9-inch nonstick skillet heat oil.
Add shrimp and scallions and cook over high heat, stirring frequently, until shrimp just turn pink, about 2 minutes.
Add remaining ingredients except cilantro and stir to combine.
Cook, stirring constantly, until flavors blend, about 2 minutes.
Sprinkle with cilantro.
4 Points per serving (serves 2).
Servings: 2
Time preparation: 5 min.
Time total: 15 min.