Wednesday, March 30, 2011

Paleo Lent- Week #4: Spicy Sweet Shrimp and an Avocado Side Salad




This Wednesday I’m sharing with you two of my favorite recipes! The first is a sweet and spicy shrimp recipe my mommy used to make for me, and it’s the best! The second is a request from my girl Shorty- the avocado side salad I served for dinner at our last girl’s night. They are both super easy to make, delicious, and beneficial to your health! Shrimp are an excellent source of selenium (helps our immune system and reverse signs of aging), they are an unusually low-fat, and low-calorie protein, as well as a very good source of vitamin D and vitamin B12. While the tomatoes and avocado in the salad can help protect your heart, lower your cholesterol, improve your vision, and prevent cancer!  So here’s to your health, and a meat-free Friday! Only three more weeks until Easter!

Spicy Sweet Shrimp

Ingredients

1-1 1/2 lbs shrimp, shelled, deveined Jumbo or larger if for main meal
1/2 cup olive oil
2 Tbsp Cajun seasoning (I use Joe's Stuff, but I am sure you can a good seasoning from Emeril  or Trader Joe’s)
2 Tbsp Lemon Juice
1 Tbsp Honey
pinch of Cayenne Powder

Procedure

Mix all ingredients in a baking dish, 9 x 13.
Add shrimp to coat
Refrigerate for 1 hour
Bake in the oven @450 degrees for 10 minutes stirring occasionally



Avocado Side Salad
Serves 2-4

Ingredients

1 Avocado
3 Plum Tomatoes
1-2 TBSP Jalapeño Juice (the liquid from bottle of sliced jalapeños)
2 Garlic Cloves
Salt- to taste
Pepper- to taste

Procedure
Cut avocado in half; remove skin, slice and cube
Cut plum tomatoes in quarters; remove seeds, slice and cube
Mince garlic
Mix avocado, tomato, and garlic
Sprinkle on salt, pepper, and jalapeño juice
Toss to coat
Serve