Weight Loss Surgery Cookbook

Chapter 15: Alluring Appetizers 235

1 Peel and devein the shrimp, keeping tails intact. Rinse shrimp, pat dry with paper
towels, and set aside.

2 In a food processor, combine tomato, tarragon, lemon juice, garlic, horseradish, salt,
and pepper. Cover and pulse until nearly smooth.

3 Combine the shrimp and tomato mixture in a large resealable bag. Marinate in the
refrigerator for 30 to 45 minutes.

4 Preheat the grill to medium. When hot, remove shrimp from marinade and place on
grill. Cook for 2 minutes each side or until shrimp are opaque, turning once.

Per serving: Calories 60 (From Fat 10); Fat 1g (Saturated 0g); Cholesterol 85mg; Sodium 120mg; Carbohydrate 1g

(Dietary Fiber 0g); Protein 12g; Sugar 0g.

Figure 15-1:

How to seed

and chop a

tomato.

1 pound raw medium-sized shrimp

1 large tomato, seeded and chopped (see

Figure 15-1)

2 tablespoons fresh chopped tarragon

2 tablespoons lemon juice

3 cloves garlic, chopped

1 teaspoon horseradish

(^1) ⁄ 2 teaspoon salt
(^1) ⁄ 4 teaspoon black pepper