Ingredients
1. 1/3 cup reduced-fat Italian salad dressing
2. 1 tablespoon reduced-sodium soy sauce
3. 1/2 teaspoon ground ginger
4. 1 medium carrot, julienned
5. 3/4 cup fresh snow peas
6. 1 small zucchini, julienned
7. 1 small red onion, halved and thinly sliced
8. 1/2 cup sliced fresh mushrooms
9. 1/2 medium sweet yellow pepper, julieneed
10. 1/2 medium sweet red pepper, julienned
11. 1 pound uncooked medium shrimp, peeled and deveined
12. 3 cups hot cooked rice

Directions

1. In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm.
2. In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice. Yield: 4 servings.