This recipe seems so good that will be my lunch for today.

WEIGHT WATCHERS SHRIMP FANDANGO

1 T. peanut oil
1/4 C. yellow bell pepper, large dice
1/4 C. red bell pepper, large dice
1 clove garlic, minced
10 oz. large shrimp, shelled and deveined
1/4 C. dry vermouth
1/2 C. Chinese snow peas, steamed until tender crisp
1/2 C. julienne cut carrots, steamed until tender crisp
1/2 C. scallions, sliced
Dash of salt
Dash of hot sauce

In a 10-inch skillet heat oil over medium heat; add and garlic and sauté until peppers are tender, about 2 minutes. Increase heat to high; add shrimp and cook, stirring constantly, until shrimp begin to turn pink, about 2 minutes. Add vermouth; continue to stir and cook until liquid is reduced, about 2 minutes. Add remaining ingredients; cook, stirring constantly, until heated through. May be served over hot rice or rice noodles if desired. Serves 2.