Rosedale Diet Recipes ■^227■ ■ ■ (^) GARLIC SHRIMP
Garlic lovers rejoice!
SERVES 2 WITH LEFTOVERS (SA VE SOME FOR SHRIMP WRAP, PAGE 228, TOMORROW)
MARINADE
(^1) ⁄ 3 cup fresh lime juice
(^1) ⁄ 2 cup extra virgin olive oil
10 to 20 garlic cloves
(^1) ⁄ 2 cup chopped fresh cilantro
(^1) ⁄ 4 teaspoon red pepper flakes
Salt to taste
1 pound raw shrimp, peeled and deveined
3 tablespoons extra virgin olive oil
4 cups julienned zucchini (use a mandolin if you have one)
- Mix the marinade in a blender.
- Place the shrimp in a bowl with the marinade and refrigerate for 1
hour.- Sauté the zucchini in olive oil in a heavy skillet.
- Place the zucchini in a baking dish, cover with aluminum foil, and
keep warm in the oven.- Add the shrimp and marinade to the skillet and sauté for about 5
minutes, or just until the shrimp begins to turn pink.- Pile the zucchini on each plate and spoon the garlic shrimp on top.