SBD Bonus Recipes

Here are few paragraphs from the book,

1/4 cup fresh mint leaves (if you are going to used dried use a third of what's suggested for fresh otherwise it is mint overkill!)

2 Tablespoons of butter (Smart spread allowed, but I actually unscrew my bottle of I Can't Believe It's Not Butter Spray and use that- hubby can't tell the difference at all!)

2 teaspoons of white wine vinegar

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt and pepper. Add shrimp to pan; cook 4 minutes, turning once. Remove from pan; keep warm. Add broth, garlic, and peas to pan; simmer 3 minutes. Combine 1/4 teaspoon salt, pea mixture, mint, and butter in a blender; process until smooth. Add vinegar; pulse to combine. Spoon 1/3 cup pea sauce onto each of 4 plates; top each serving with shrimp.