Sunday Supper - Shrimp with Broccoli

I got this recipe from The EatingWell Diet cookbook by Dr. Jean Harvey-Berino. This light take on the Chinese take out classic is fast and fresh. Plus it's also filling without any rice.

1. Whisk 2/3 cup clam juice, 1 tsp cornstarch and 1 minced clove garlic in a small bowl. I added a diced jalopeno for a little heat as well. Set bowl aside.

2. Heat oil in a large skillet, add 2 minced garlic cloves and a healthy shake of crushed red pepper. Add 1 lb seasoned peeled and deveined shrimp and cook until pink. Transfer to a bowl and set aside.

3. Add oil and 4 cups of broccoli florets to pan with 2/3 cup water. Season with salt, cover and cook until bright green and tender. Transfer to bowl with shrimp.

4. Heat reserved clam juice mixture and cook until thickened. Add chopped fresh herbs - the recipe called for basil but I used cilantro - and juice from 2 lemons. Combine with shrimp and broccoli, portion off and serve with lemon wedges.