Lunch for a easy Saturday. Lemon garlic Asparagus, shrimp and salad. Here is the recipe. I modified because I didn’t feel like eating brown rice since I had the salad.
Lime Chipotle Shrimp with Brown Rice and Asparagus
12 jumbo shrimp, peeled
juice from1 lime
1 T Coconut oil
1⁄2 t ground red chipotle pepper
3 cloves garlic, minced
1⁄2 t sea salt
Brown Rice – cook according to package directions
2 pounds asparagus, tough ends trimmed, rinsed and patted dry 3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Freshly ground black pepper 2 teaspoons fresh lemon juice
Combine all ingredients in a zip-lock baggie and marinate for at least 20 min.
Heat skillet and add all ingredients, including the marinade, to the pan. Cook a few minutes on each side until the shrimp turn pink.
OR, put marinated shrimp of a skewer and cook on a grill. Brush marinade over shrimp as they cook. Cook a few minutes on each side until they turn pink.
Serve over cooked brown rice.
Preheat the oven to 425 degrees F.
In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes. I stir fry them approximately for 7 minutes, in my opinion they were richer in flavor. #wellness#wholefood#traderjoes#arbonne30daystohealthyliving#healthyfood#arbonne#momlosingweight#fitnessbusiness#healthy#shirimp#joinmyteam#wanttohelp#askme#business#makemoney