Garlicky Shrimp with Broccoli and Toasted Breadcrumbs

• 3 Cups uncooked broccoli, small florets or broccoli rabbe
• 1/4 cup water
• 1 tbsp Olive Oil, divided
• 1/3 cup panko breadcrumbs
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1 lb large, peeled and deveined shrimp, uncooked
• 3-5 cloves of Garlic
• 1/3 cup canned chicken broth
• 1/8 tsp crushed red pepper flakes
• 1 tbsp fresh lemon juice.

1. Put broccoli and water in a microwave-safe bowl; cover and microwave on high until tender, about 4 minutes. Drain well; set aside (be cautious when uncovering bowl).
2. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and cook, stirring often, until lightly toasted, about 2 to 3 minutes. Scrape toasted crumbs into a bowl; stir in lemon zest and 1/8 teaspoon salt.
3. Heat 1 teaspoon oil in same skillet over medium-high heat; add shrimp and sauté until shrimp turn pink, about 2 minutes. Add garlic; sauté until very light golden, about 1 minute.
4. Stir in broth, pepper flakes and remaining 1/8 teaspoon salt; cook, stirring to loosen bits from bottom of pan, just until shrimp is cooked through, about 1 minute. 
5. Remove skillet from heat and add cooked broccoli; toss to mix and coat. Drizzle with lemon juice and remaining teaspoon oil; toss again. Serve shrimp and broccoli sprinkled with toasted breadcrumbs. Yields about 3/4 cup shrimp with broccoli and 4 teaspoon breadcrumbs per serving.

POINTS PLUS = 5 Points