This weekend is all about getting outside, being with friends, and of course, firing up the grill. I asked my friend, and favorite healthy chef, Gavan – The Healthy Irishman, to share a recipe that wont derail you from your “I Want My Bikini Body” program . . .
SUMMER SLIMMING SHRIMP SKEWERS
Barbecue season is officially under way. I love the idea of picking something up at the market, going home and throwing it on the grill. There’s a lot to be said for the simplicity of that, not to mention the fact that you can make it delicious and healthy.
Serves 2 (with leftovers for salads tomorrow!)
about 1 lb of medium shrimp (30 shrimp total=5 per skewer) peeled & deveined
1 orange zested & juiced
1 lemon zested
2 tbsp. fresh ginger – grated
Drizzle olive oil
S&P to taste
VEGETABLES (leftovers for salads tomorrow!)
1 zucchini – sliced lengthwise ¼” thick
1 yellow squash – sliced ¼” thick
1 Japanese eggplant – sliced ¼” thick
1 bunch of fresh asparagus – trimmed
1 tbsp fresh thyme – chopped
2 tbsp olive oil
2 tsps balsamic vinegar
Before skewering the shrimp soak the skewers in cold water for a couple of hours. This helps stop the skewers from burning on the grill. Makes sense, right?
When I’m grilling I like to keep things as simple as possible so this is a very straightforward recipe. Citrus is one of my favorite ingredients to use in my cooking, especially during summer. I use this mixture more as a glaze than a marinade because you have to be careful when marinating shrimp in citrus as it begins to cook the shrimp the longer it sits.
Very important to make sure your grill is hot. Thread 5 shrimp per skewer. Refrigerate until ready.
Once the coals are ready, grill the vegetables for 3-5 minutes each side (depending how hot your coals are) or until cooked through. Easy! Next, brush one side with the glaze and lay that side down on the hottest part of the grill for 2 minutes. (You want to hear the ‘sizzle’ when you put them on.) Brush the other side and once ready flip them over for another couple of mins. Shrimp cooks really quickly so be careful not over cook them as there’s nothing worse than rubbery shrimp. They’ll be opaque and firm to the touch when ready, about 4 mins total depending on how hot your grill is.
Just before serving brush both sides of the skewers with any remaining glaze. And that my friends is it! Enjoy your 4th of July!
Of course, make sure to grill some EXTRA VEGGIES, so the next day you can throw them on a salad, add them to some couscous, or make my “More Veggie Than Egg Summer Scramble”. Enjoy!!
MORE VEGGIE THAN EGG SUMMER SCRAMBLE
What You’ll Need:
Up to a cup of mixed, grilled veggies *any will do* (I used portabello mushrooms, zucchini and red onion)
1/3 cup of Eggology liquid egg whites OR 4 egg whites
What To Do:
Spray a pan with cooking spray, heat on medium.
Add the veggies, and turn the heat to medium/low, then add the egg whites.
Scramble the egg whites until the eggs are set.
Serve hot! Top with salsa, if desired.