INGRIEDENTS:
3 tablespoons of extra-virgin olive oil, divided
6 medium cloves garlic, sliced, divided
4 cups small broccoli florets
½ cup diced red bell pepper
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound peeled and deveined raw shrimp (21-30 count)
2 teaspoons lemon juice, plus more to taste
INSTRUCTIONS:
Heat 2 tablespoons of oil in a large saucepan over medium heat. Add half the garlic and cook until it begins to turn brown, this should take 1 minute. Add broccoli, bell pepper and 1/4 teaspoon each salt and pepper. Cover and cook, stirring once or twice and adding 1 tablespoon water if the pot is too dry, until the vegetables are tender, this should take 3 to 5 minutes. Transfer to a bowl and keep warm.
Increase heat to medium-high and add the remaining 1 tablespoon oil to the pot. Add the remaining garlic and cook until it begins to turn brown, about 1 minute. Add shrimp and the remaining 1/4 teaspoon of each salt and pepper. Cook and stir until the shrimps are just cooked through, 3 to 5 minutes. Return the broccoli mixture to the pot along with lemon juice and stir to combine.