Servings: 2
Ingredients:
- 1/2 lb. raw peeled and deveined shrimp (4 oz per serving)
- 1 (5 oz) pkg baby spinach
- 2 – 3 garlic cloves
- 1/2 pint grape tomatoes
- 1 lemon
- black pepper
- Himalayan sea salt
- 2 Tbsp olive oil
- 1 Tbsp virgin coconut oil
Instructions:
- Wash and dry the fresh produce. Halve the tomatoes. Halve and pit the avocado; thinly slice the flesh crosswise while still in the skin and scoop out with a spoon. Peel and mince the garlic.
- Heat a skillet over medium-high heat.
- Rinse and drain the shrimp in a colander. Place on a clean towel (or paper towels) and pat dry.
- Add coconut oil to the skillet and swirl to coat bottom. Add the minced garlic and cook until fragrant, 15-30 seconds. Add the shrimp and cook until opaque, 1-2 minutes per side.
- In a small bowl, prepare the dressing by whisking together lemon juice, olive oil, salt, and pepper.
- To serve, arrange a bed of spinach on a plate, top with the tomatoes, avocado and shrimp, and drizzle with the dressing.
MetaLife Units:
2 Protein Units
1.5 Fat Unit
0 Carbohydrate Units
Recipe by:
Dr. Shonna Babrow-Goodrich
Aceva