In a large skillet, heat 6 tbsp. butter over medium heat. Stir in 2 cloves of crushed garlic and the zest of 1 lemon; sauté 2 min. Add ⅓ cup chicken broth, 2 tbsp. fresh squeezed lemon juice and 1 lb. peeled, deveined shrimp. Continue cooking until shrimp just turns pink. Sprinkle with 2 tbsp. fresh snipped Italian parsley.
WHOLE WHEAT PASTA
SAUTÉED CHOPPED SUGAR SNAP PEAS AND MUSHROOMS
In an extra-large skillet over medium-high heat, heat 2 tbsp. olive oil. Add 3 cups total chopped sugar snap peas and mushrooms to the pan. Sauté vegetables, stirring frequently, until crisp-tender and beginning to darken on the edges. Remove from heat; season with kosher salt and freshly ground Kowalski's Black Peppercorns to taste. Serve immediately.
KOWALSKI'S MINI SHORTBREAD COOKIES
Enjoy two! Find them in the Bakery Department.
UNSWEETENED ICED TEA
Try some refreshing Honest Tea Community Green Tea or Moroccan Mint Green Tea, available chilled in the Deli Department. (Try decaf green tea for a better night's rest!)
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