Shrimp broccoli scampi

Ingredients: 

• 1 pound broccoli stems, peel and cut into thin spaghetti style pieces  
• 3 tablespoons olive oil
• 1 pound large raw shrimp (16-20 count), shelled and deveined 
• 2 garlic cloves, minced 
• 2 shallots, minced
• ¼ teaspoon lemon pepper
• ½ cup white wine 
• 3 tablespoons lemon juice (juice from one lemon) 
• 2 tablespoons chopped fresh parsley ( I used dried parsley)
• Dash of sweet chili sauce

Instructions: 

Heat one tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side. Remove shrimp and set aside. Heat the remaining oil over medium heat, add the garlic, shallots and broccoli slivers and cook until the broccoli is crisp-tender and the garlic is light golden, about 2 minutes. Remove broccoli. Reserve oil in the skillet  add the wine, lemon juice, and parsley. Raise the heat to high and simmer for 1 to 2 minutes. Combine and toss until shrimp and broccoli are well well combined. Season with finely crushed parsley and lemon pepper. Add sweet chili sauce to taste.