Lemon Garlic Shrimp with veggies

4  teaspoons		extra virgin olive oil
2  cups		large red bell peppers, diced
2  lb.		asparagus, trimmed and cut into 1 inch lengths
1/2  teaspoon		salt, divided
5		garlic cloves,s minced
1  lb.		shrimp, peeled and deveined
1  cup		reduced sodium chicken broth
1  teaspoon		cornstartch
2  tablespoons		lemon juice
2  tablespoons		chopped parsley

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Heat 2 teaspoons oil in a large skillet over medium heat
add bell peppers, asparagus, and 1/4 teaspoon salt
cook stirring occasionally until just beginning to soften
transfer vegetables to a bowl; cover to keep warm.

add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant
add shrimp and cook, stirring, for a minute

whisk broth and cornstartch in a bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt

Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and cooked through

remove from heat stir in lemon juice and parsley

Serve the shrimp and sauce over the vegetables