Eldhús elgs

Ingredients

• 2 cloves garlic
• 1 canned chipotle pepper in adobo sauce, plus 1 teaspoon sauce
• 2 tablespoons water
• 2 medium zucchini
• 2 medium yellow squash
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 medium red bell pepper, sliced
• 12 ounces raw medium shrimp, peeled and deveined
• Lime wedges (optional)

Instructions

1. In a food processor, blend garlic, chipotle pepper, adobo sauce, and water until smooth.
2. Using a vegetable peeler, shave the zucchini and yellow squash into long ribbons, avoiding the seedy centers.
3. Heat olive oil in a large cast iron skillet over high heat.
4. Add onion and bell pepper and cook for 1 minute.
5. Add shrimp and the chipotle mixture.
6. Cook for about 2 minutes.
7. Add the squash ribbons.
8. Continue cooking for 1-2 minutes, until the shrimp are pink and fully cooked and the squash is just tender.
9. Serve immediately with lime wedges, if desired.