Teriyaki shrimp with snow peas

1 1/2 pounds peeled and deveined jumbo or extra jumbo shrimp, patted dry
Salt
1 tablespoon canola oil
6 ounces snow peas (about 2 cups)
1 can (5 ounces) water chestnuts, rinsed and drained
5 tablespoons Atkins Kitchen Teriyaki sauce
Time: 15 min

1. Bring a medium pot of water to a boil. Sprinkle shrimp with salt and toss.
2. Heat oil in 12-inch skillet over high heat until very hot. Add shrimp in a single layer and cook 1 to 1-1/2 minutes per side, until golden and cooked through. Meanwhile, drop snow peas into boiling water, cook just 20 seconds, drain.
3. Add snow peas, water chestnuts and sauce to skillet with shrimp. Mix well and heat through briefly.