Summer is a time for simple, flavorful recipes and since many of us are still in quarantine lock-down, a fun “Friday night out” is now mostly in the backyard. This simple recipe can be made multiple ways, depending on the season, so its not just reserved for summer.
Not only is this recipe quick and easy, but it’s made using delicious and healthy ingredients. Extra virgin olive oil is a staple in the Mediterranean diet. Extra virgin olive oil is high in antioxidants and oleic fatty acids, which has been shown to promote heart health by lowering blood pressure, modulating cholesterol levels and improving blood vessel function. This diet is also referred to as an “Anti-Inflammatory” Diet, as olive oil has been shown to have anti-inflammatory properties and this could be part of the reason as to why this diet is therapeutically advantageous for many health conditions, where chronic inflammation is a root cause, such as heart disease, diabetes and autoimmune conditions to name just a few.
Garlic is very beneficial to the gut, as it is naturally high in inulin, which is a prebiotic. Prebiotics feed the “good” bacteria in the gut. Inulin has weight loss properties, decreases the absorption of glucose (balances blood sugar), improves the metabolism of fats, makes you feel full, aids in efficient digestion and aids in the productions of B vitamins and vitamin K.
Lemon juice is a great source of immune boosting vitamin C, and it also aids in detoxing the liver and improving digestion. Shrimp is a great source protein, as well as being relatively low in calories. Further, it is rich in selenium, which is important to thyroid health and maintaining a healthy metabolism. It is also a good source of Vitamin D, which is only found in a limited number of foods.
This is great paired with my Simple Summer Caraway Slaw (https://www.vitasananutrition.com/post/simple-summer-caraway-coleslaw) or simple grilled corn on the cob – delish when brushed with extra virgin olive oil.
· ½ cup olive oil
· 4 cloves garlic, minced
· 1 tbsp freshly squeezed lemon juice or more to taste
· ½ tsp Italian seasoning
· 1 ½ lb. large shrimp (preferably wild caught), peeled, deveined with tail
· Salt and pepper to taste
· 2 tbsp chopped fresh parsley
· Sprinkle of red pepper flakes (optional)
1. Lay out a large piece of aluminum foil and fold in half. Fold up edges to create a pouch in the middle. Place marinated shrimp in the middle and drizzle with fresh lemon juice. Lightly close pouch and cook for about 8-10 minutes – or until shrimp are pink and cooked through.
2. Thread shrimp onto skewers (4-5 per skewer) – make sure skewers go through the tail and thick end of each shrimp. Brush the shrimp with marinade on each side (save some marinade on the side) – grill until light brown on both sides and opaque (about 1 – 1 ½ minutes each side) – remove shrimp and drizzle with remaining marinade.
Preheat oven to 400°F – line baking sheet with foil and lightly grease with olive oil.
Whisk together the olive oil, garlic, lemon juice and Italian seasoning – season with salt and pepper to taste.
Lay shrimp in single layer on the baking sheet and pour the mixture over the shrimp – tossing them
Bake 8-10 minutes or until shrimp are pink – garnish with parsley and serve.
Makes 4 servings