Italian Shrimp Kabobs

Everything tastes better on a stick!  This meal is super yummy, but even better is that you can throw it together in the morning and then just toss it on the grill when you are ready to eat!  I am sure you can think of plenty of other delicious things to throw on the kebob, so be sure to let me know in the comments how you have modified it!


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Tropical Shrimp Salad

You learn something new every day!  Did you know that the same substance that makes people allergic to poison ivy is in the skin of a mango?  I have spent my entire relationship with my hubby refraining from eating mango because he had a reaction to it.  Well, we just found out that it’s just the peel of it, so as long as I had it all prepared we could enjoy it!  Thank goodness, because this meal was delicious!  As the weather is warming up, fresh crisp salads seem to taste even better than usual!

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Broiled Spicy Shrimp and Scallops

The hardest part of developing recipes if deciding which ingredients to use. Walking into the grocery store with no plan is not a fun task for me. I knew I had spinach at home that I wanted to use, and luckily that gave me some guidance. The seafood department was calling to me! I have a weakness for scallops and shrimp, so dinner jumped out at me! Super easy to prep, quick to cook, and delicious to eat! Serve it with a side of Perfect Sautéed Spinach, and you get an awesome healthy meal!!20141122-080332.jpg
1/2 pound bay scallops
1/2 pound shrimp – peeled, deveined, tail on
3 cloves garlic – minced
1 Tbsp. Olive oil
Juice of 1 lemon
Cayenne pepper to taste

1. Turn on broiler.
2. In a medium bowl, whisk together garlic, olive oil, and lemon juice. Stir shrimp and scallops in. Transfer to a broiler proof pan (I am afraid to use Pyrex in the broiler, so I used my brownie pan). Sprinkle cayenne pepper on top (I like it spicy so I went very generous).
3. Broil for 12 minutes or until seafood begins to slightly brown.

Spicy Campfire Garlic Shrimp

After a long day of hiking, the last thing I want to do is attempt to prepare dinner in the woods. I was able to prepare this the day before, and then just make a fire to cook it up! I used frozen shrimp, which thawed overnight in the cooler, but ensured freshness.


2 dozen frozen, large, peeled shrimp
1/4 cup olive oil
5 garlic cloves – minced
1/4 cup white wine
1 tsp piri piri (or substitute chili powder)
Salt and Pepper

1. Before leaving on your camping trip, combine all ingredients in a ziplock bag. Keep shrimp frozen if you plan on using the next day, or defrost if you are going to use that night.
2. When ready to cook, build a hot fire to produce embers. Make a flat pile of them and place a flame resistant pot directly on them.
3. Add shrimp, stirring frequently. Depending on temperature, cook time may vary. Cook until shrimp curl and are pink, approximately 10 minutes.

Grilled Shrimp and Asparagus Skewers

Who doesn’t love food on a stick?! This super simple dinner is quick and easy, plus it won’t heat up the house by using the stove or oven!

A major helpful hint is to soak the skewers in water for 30 minutes before assembly so that they don’t burn while on the grill.

Serves 2
2 dozen raw, deveined, peeled shrimp with tail on
1 bunch asparagus – cut into 2 inch pieces
Juice of 1 lemon
2 cloves garlic – minced
2 Tbsp. white wine
1 Tbsp. olive oil
1/4 tsp. pepper
Pinch of salt

1. In a large mixing bowl, combine all ingredients.
2. On bamboo skewers, assemble by alternating asparagus and shrimp. Be sure to not leave exposed wood between shrimp and asparagus as it will burn on the grill.
3. Allow to marinate for at least 30 minutes.
4. Preheat grill to medium high heat.
5. Grill for 3 minutes on each side until shrimp are pink.
6. Serve as is or over a bed of rice.

Hot & Sweet Shrimp Sauté with Broccoli

I love the combination of a sweet morsel of shrimp with the heat of red pepper flakes! This meal is so easy, and can be prepared in advance and cooked in 10 minutes! This is perfect timing for getting home from a hard workout and getting vital nutrients into your body!

Serves 2
2 dozen shrimp – raw, peeled, and deveined
1/4 cup olive oil
2 Tbsp. Splenda brown sugar
1 Tbsp. crushed red pepper flakes
2 cloves garlic – minced
1 large head broccoli

1. At least 2 hours prior to cooking, whisk together olive oil, brown sugar, red pepper flakes, and garlic in a small bowl. Pour into a ziplock bag with the shrimp and refrigerate until ready to cook.
2. Steam broccoli according to your taste.
3. Heat a large skillet over medium-high heat. Dump entire contents of bag into the skillet and cook shrimp for about 3 minutes per side until opaque and pink.
4. In the last minute of cooking, stir in steamed broccoli to coat and warm up.

Paleo Shrimp Scampi with Zucchini “Pasta”

Our wedding is coming up, and my bridal shower was two weeks ago. For someone who loves cooking and kitchen gadgets, registering was like setting a kid free in a candy store! We registered at two places: Bed, Bath, and Beyond – so that family and friends could take advantage of their 20% coupons, and William Sonoma – for those luxury items that we would never dream of buying for ourselves. Our friends and family were so very very generous with their gifts, that it was overwhelming!

When we got home with the motherload of awesomeness, it was time to sit down and write thank you notes. For those who find themselves faced with this momentous task, I would highly suggest considering doing what we did:

-Luckily, my organized bridal party wrote what each guest gave on the card. When we got home, I had my fiance read the card and then find the gift in our piles. This way he was able to learn names and stories about my many family members as well as see what they gave us.
-While he was searching for the gift, unpackaging it, and finding a new spot for it in our home, I wrote the thank you.
-He would then read the note, stamp it, and lick it.

We were able to send out all the thank you notes within two days of the shower, which was awesome because our guests were able to learn how very thankful we were… and we got that out of the way!

Ok, so enough about the wedding shower… but I swear, I had a point! After starting the modified Paleo diet, I kept craving my beloved carbs and was attempting to find ways to make veggies mimic them. After a run in between my knuckle and a rusty cheese grater, it was time to register for a mandoline! This is my first attempt at zucchini pasta, and I would not recommend trying this without the right tool!

2 dozen peeled and deveined raw shrimp
4 Zucchini – turned into “pasta” using the small julienne blade of the mandoline
2 cloves garlic – minced
2 Tbs. olive oil
1/2 cup white wine
Juice of 1 lemon
Salt & Pepper to taste

1. Rinse the shrimp and pat dry.
2. Heat the olive oil over medium high heat. Add garlic and sautee unitl fragrant.
3. Add lemon juice and wine. Lower the heat so that the sauce is at a slow simmer. Cook down until it reduces by half. Add salt and pepper to taste.
4. Add shrimp. Cook for about 3 minutes on each side (just as they begin to turn pink, flip them).
5. Add the zucchini pasta (the zoodles) and cook for approximately 2 more minutes until they are tender.
6. Serve right away with red pepper flakes if you like it spicy!