Instructions: Slice jalapenos in half and discard seeds and white membranes. Finely chop jalapenos and garlic. Melt tablespoon (15 mL) butter in a wide frying pan set over medium heat. (If you are going to toss shrimp with pasta, add another tablespoon/15 mL butter.) Add jalapenos and garlic and stir often over medium heat until garlic is softened, about 5 minutes. Do not let it brown.

Meanwhile, if using frozen shrimp, place in a colander and rinse under cold running water until all ice crystals are melted. Drain well, then pat dry. If you leave tails on when removing shells from shrimp they will look more attractive.

Increase heat to medium-high. Add shrimp to pan and stir-fry constantly until shrimp are hot and have turned bright pink and opaque, from 2 to 4 minutes. Immediately toss with pasta, serve over rice or use as an appetizer with a fresh fruit or tomato salsa for dipping.

Excellent source of iron
Good source of vitamins A and C

Speedy Shrimp Tosses
Keep a bag of frozen shrimp in the freezer for those days when you want to whip up a quick meal. Hereas a sampling: Saute garlic and grated fresh or bottled ginger in a little olive oil. Add broccoli florets, frozen shrimp and about a 1/2 cup (128 ml.) chicken broth or bouillon. Cover and simmer until hot. Toss with pasta or spoon over couscous or rice.

Saute shrimp and sliced red peppers in butter, oil or vinaigrette-style caesar dressing until hot. Then toss with romaine lettuce, sliced peppers and more caesar dressing.

T(Cooking time):
"0:07"

NOTES: This fast-fix uptown stir-fry, served with a mango salsa for dipping, creates a knockout appetizer. Or toss with linguine and slivered snow peas for an elegant first course or Friday night dinner.

Preparation Time:0:05

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