Sesame Shrimp Stir-Fry

Serves 4

• 1 pound  shrimp, 21-25, peeled and deveined
• 1/4 teaspoon fresh ginger
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic, minced
• 1 tablespoon sesame seeds, black
• 1/4 teaspoon black pepper
• 1/2 cup red and green bell pepper, sliced in strips
• 1/2 cup carrot, julienned thin
• 1/2 cup sugar snap peas
• 3 tablespoons teriyaki baste and glaze
• 1 tablespoon canola oil

Mix shrimp with the garlic, ginger, cayenne and black pepper. Chill 1 hour.

Heat pan. Add canola oil, shrimp and vegetables and stir-fry until shrimp turn pink. Add glaze then remove from heat.

Serve over saffron rice. Garnish with black sesame seeds.

Per Serving (excluding unknown items): 202 Calories; 7g Fat (29.9% calories from fat); 24g Protein; 10g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 479mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.