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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"The secret of staying young is to live honestly, eat slowly, and lie about your age."
-Lucille Ball, Actress

The refrigerator light goes on...

The time to satisfaction ratio with this healthy recipe is so low. This takes so little effort and the reward is a sweet, spicy, salty, savory shrimp that goes great with the cheesy grits.

Cumin

Cumin is a thin spindle shaped seed that resembles a caraway seed. It has been used as a spice for millennia. When the spice is ground, it has a slightly hot, piquant flavor that is used in Middle Eastern, Mediterranean, Spanish and Asian cuisines. It was imported to the Americas and is a staple in Mexican and South American recipes.

A little goes a long way and too much can quickly overpower a dish. As with any spice, buying whole seeds and grinding them results in a much fresher flavor.

Barbecue Shrimp

Servings = 4 | Serving size =4 ounces shrimp

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This healthy recipe makes great leftovers. Keep in the refrigerator for no more than 48 hours.

Serve with Romano Grits or Plain Mashed Potatoes or Mashed Yams or French Fries or Cheese Grits or Plain Mashed Potatoes - Low Sodium Version

AND

Serve with Waldorf Salad or Jicama Salad or Cole Slaw or Caesar Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad

2 cloves	garlic (minced)
1 medium	shallot (minced)
2 tsp	paprika
1 tsp	chili powder
1 Tbsp	molasses
1/4 tsp	pure vanilla extract
1/2 tsp	ground cumin
1/2 tsp	salt
1/4 tsp	fresh ground black pepper
1 Tbsp	grapeseed or olive oil
1 lb	large shrimp (peeled and deveined)
	spray olive or grapeseed oil
4	green onions (chopped)

Combine the garlic, shallot, paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, grapeseed oil and shrimp in a large zipper bag.

Toss the shrimp in the bag until well coated with the spices. This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a few hours.

When you are ready to serve preheat the oven to 400°F. Place a large non-stick skillet in the oven and after the oven is hot spray the hot pan lightly with oil. Add the shrimp and green onions to the pan and return the skillet to the oven.

Cook for 7 - 10 minutes tossing the shrimp in the pan a couple of times. Serve immediately.