Sunday Supper - Spicy Shrimp & Brussels Sprout Stir-Fry

I loved the idea of using shredded brussels sprouts as the base for this stir-fry. This came out spicy, fresh and just as satisfying as the rice alternative. I've also decided I want to cover my life in bean sprouts.

1. Shred 1 lb brussels sprouts in a food processor. Saute in batches with oil, salt and pepper until tender.  Transfer to a bowl and set aside.

2. Add 1 cup bean sprouts to the pan and cook through. Transfer to the bowl.

3. Wipe out pan and cook 2 garlic cloves, 1 small red Thai chili, 1 jalapeno, and 3 scallions - just the white parts. Add the green parts of the scallions to the brussels sprouts and bean sprouts.

4. Add 1 lb of peeled and deveined shrimp to the pepper mixture. Cook until opaque throughout. Mix all portions together and garnish with lime wedges.