• 4 garlic cloves, minced
• 2 tablespoons butter
• 1 pound uncooked medium shrimp, peeled and deveined
• 6 ounces fresh snow peas
• 1/2 cup julienned sweet red pepper
• 1/2 cup julienned sweet yellow pepper
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chicken broth
• hot cooked rice

In a large skillet, saute garlic in butter until tender.  Add the shrimp, peas, peppers, basil, parsley, salt and pepper.  Stir fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender.  Add broth.  Cook 1 minute longer or until heated through.  Serve with rice.

YIELD:  4 servings