This meal was quick, easy, and healthy.  I always tend to gravitate towards some kind of seafood when DH is away and I am the only one to cook for. He and our son Jarrod have headed over to my favorite Gulf Island, where they will be playing music, and doing what they both love.  I had to work....but I get to go at the end of August, Yeahhhh!
I love shell fish, sadly my DH does not...but he will at least eat scallops - yeah!  for him. This can also be had on its own, or with steamed greens, rice or quinoa.  And it is easy enough to increase amounts to feed more than one.
16 fresh prawns, deviened, tail on (half of the prawns will be for lunch tomorrow)
Olive oil
2 sliced baby carrots
handful of fresh green beans
1 sliced shallot
3-4 sliced crimini mushrooms
Dressing:
Juice of one small lime
2 tsp. GF Soy Sauce
2 tsp. Toasted Sesame Oil
1 minced garlic
Heat up a large non-stick frying pan, with a drizzle of olive oil, on medium high heat.  Saute the mushrooms until golden, then add in the shallots, carrots, and green beans, continuing to sauté until veggies are eldente.  Meanwhile, mix up the dressing.
Remove the veggies to a bowl, turning the heat up a bit more, sauté the prawns until pink and slightly caramelized – just a couple of minutes. Then add in the dressing, stirring to coat, and then pour sauce and prawns over the stir fried veggies.  Serve hot with steamed Rice of Quinoa.