Shrimp with Lemon-Mint Sauce

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

12-16 ounces medium shrimp, peeled

3 teaspoons salted butter

3 teaspoons olive oil

2 garlic cloves, finely chopped

1 lemon, zested and juiced

¼ cup chicken stock or broth

2 tablespoons torn mint leaves

Steamed rice for serving, if desired

Place the flour, salt and pepper in a resealable plastic bag and shake to mix well. Add the shrimp and shake to coat well.

Heat the butter and oil together in a large skillet over medium-high. Just as the butter starts bubbling, add the coated shrimp into the pan. Discard remaining flour mixture. Separate and arrange the shrimp in a single layer. Cook for about 1½ minutes or until shrimp start to turn pink and slightly brown on one side. Cook the shrimp, shaking and turning for about 2 more minutes or until cooked through and crispy on the edges. Remove from skillet and cover lightly with foil to keep warm.

Add garlic, lemon zest and juice to the hot skillet. Stir and cook for 1 minute over medium heat. Add the chicken stock and scrape the bottom of the skillet to loosen drippings. Add mint and stir and cook 30 seconds. Remove from heat.

To serve, place the shrimp over rice, if desired, and drizzle with pan sauce.

Serves four.

Nutrition values per serving (shrimp and sauce only): 170 calories, 7.5 g fat (2.4 g saturated), 7 g carbohydrates, trace amount fiber, 19 g protein, 175 mg cholesterol, 455 mg sodium.