Eek!  I’m totally excited and terrified at the same time.  Have I mentioned how much I like bread and sugar?  And here is the kicker, I don’t cook.  It’s never been my thing, ever.  So I’m kind of excited to dig in and learn, but a little nervous because if I screw it up and it isn’t good I can’t just grab a peanut butter and jelly sandwich!

If you haven’t already joined I have a VIP Facebook group that you can join and follow me, join us or sit back and watch me try to live without sugar!!  Dessert is my favorite meal!   If you want to join our group, just click HERE to jump in.

In the meantime, I’m compiling recipes.  Here’s one I found which uses shrimp, which I love but don’t eat very often.  I’m apologizing now to the creator of it because I don’t remember where I got it.  I’m going to do better at keeping track though.  But this one is planned for THIS Saturday so I want to share because I’m super excited and it sounds amazing.

Chili Lime Shrimp

25 large shrimp, peeled and deveined
1/2 cup garlic-infused olive oil (regular olive oil will do, just add 2 more large cloves of crushed garlic)
1/4 cup fresh squeezed lime juice
2 tbsp. chili powder
2 garlic cloves, crushed
1 tbsp. ginger, chopped
1/2 tsp. red chili flakes
5 wooden skewers, soaked
Limes for serving

MIX your olive oil, lime juice, chili powder, garlic cloves, ginger, and red chili flakes in a lidded container large enough to fit your shrimp. Add in shrimp, cover container, and shake it so that the shrimp get coated in the marinade
Refrigerate for a minimum or two hours. Meanwhile, prepare your grill (I used a stovetop grill) by oiling your grill gate and setting it to medium heat.
WHEN ready, thread five shrimp to each skewer. Once your grill is hot, add the skewers and cook for 1 minute and then flip and cook for an additional minute or until shrimp is cooked through.

I’ll share pictures on Facebook and Instagram so check there to see if if it turned out well.

July 13, 2017

Whole 30 in TWO DAYS! Shrimp Recipe