|Medium shrimp||1 Pound|
|Olive oil||1 Tablespoon|
|Carrots||3 Medium, julienned|
|Diced celery||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped chives||1 Tablespoon, chopped|
|Garlic||2 Clove (10 gm), minced|
|Fresh lemon juice||2 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Fresh basil leaves/2 teaspoons dried basil||1⁄4 Cup (4 tbs), finely chopped|
1. Shell and devein the shrimp, leaving the tails attached.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrots and celery, 2 tablespoons of the parsley, the chives and garlic, and saute until the vegetables are tender, 4 to 5 minutes.
3. Add the shrimp, lemon juice, vinegar and basil, and stir-fry until the shrimp turn pink and opaque, 5 to 6 minutes. Sprinkle with the remaining 2 tablespoons parsley.
4. Divide the shrimp and vegetables evenly among six dinner plates. Garnish with lemon slices and parsley sprigs, if desired.