And again, here’s another great, yummy, incredible, and healthy recipe.
It’s actually a great one for those of you trying to go for a lower carb approach, as all the carbs from this recipe come from veggies. And there’s only 9 carbs per serving.
This one is great for protein as well, it’s very high in protein at 36 grams per serving (which is great.)
Total time for this recipe is around 20 minutes (a little longer than what I usually like) but skewering the kabobs and cutting up all the veggies actually takes a good amount of time. If you’re quicker at that than I am then this should be even faster.
Regardless, this recipe tastes so good that I actually had it two nights in a row
The lemon, fresh thyme, and wild caught shrimp with the grilled veggies and tomatoes just go so well together.
Even Clover the “Super Diet Dog” stopped playing with her toys and came running over to the kitchen to take a whiff.
Anyhow I hope you enjoy!
Ingredients: (1 Serving)
•6oz Shrimp (Preferably wild caught)
•1 Tbsp olive oil
•1/2 Tbsp lemon juice
•1/2 tsp fresh thyme
•Salt and pepper fresh ground
•2 Shallots peeled
•1/2 Green Bell Pepper
•3 Cherry tomatoes
•1/2 Small Zucchini
Combine 1 Tbsp of the olive oil with lemon juice, thyme, salt and pepper, and coat the shrimp with this mixture. Cover and let this sit in the marinade for about 15-30 minutes. Cut the peeled shallots in half and cut the peppers and cut into 1-2 inch pieces. Slice the zucchini into 3/4 inch rounds. Preheat the grill on med/high (if you don’t have a grill you can do this in the broiler on a pan). Place the Scallops and vegetables alternating onto skewers. Brush kabobs with the remaining olive oil and season them generously with salt and pepper. Grill for 2-3 minutes per side. Let them rest and serve on a bed of baby lettuce.
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