



Grilled Greek Shrimp with Tomato-Cucumber-Avocado Salad and Green Beans

(Yields 2 servings) ~

380

kcal/serving





Another delicious low-calorie Paleo and low carb meal from Sarah Berger. This one is low sugar, full of healthy fats, and has vitamins A-E. I can't wait to try this one out.





Shrimp :

1 lb large shrimp or about 24 large shrimp (I used the frozen Argentinian shrimp from Trader Joe’s)

1 tbsp Greek seasoning (Mix up a batch of equal parts ground cumin, ground coriander, granulated garlic, smoked paprika and dried italian seasoning - keep it for other recipes, make as much as you want, it’s great on chicken!)

Juice of ½ small lemon

1 tsp olive oil

salt and pepper to taste

4 wooden skewers

Preheat a grill or grill pan to medium-high. Combine shrimp, greek seasoning, lemon juice and olive oil in a bag- marinate at least thirty minutes to overnight. Skewer about 6 large shrimp on each skewer. Grill shrimp for 3-4 minutes per side or until firm and pink, careful to not overcook or shrimp will become rubbery.





Salad :

2 large beefsteak tomatoes, in large cubes or wedges

½ to ⅔ english cucumber, sliced lengthwise, then sliced into half-circles

½ ripe avocado, diced

juice of ½ lemon

1 tsp olive oil

salt and pepper to taste

In a medium bowl combine all ingredients and toss to coat---the avocado should mash a bit and become part of the dressing.





Green Beans :

½ to ⅔ lb fresh green beans

½ large sweet onion (like Walla Walla)

2 cloves minced garlic

1 tsp olive oil

salt and pepper

Heat the olive oil over medium heat, while it is heating, thinly slice the onion, then add it to the pan. Stir frequently until the onion becomes golden brown and softens. add the garlic and green beans and splash of water (2-3 tablespoons) , turn up heat to medium high and saute until green beans are tender but still slightly crisp. Season with salt and pepper to taste.





Divide salad, green beans and shrimp skewers between two plates. Serve and enjoy!



