The Biology of Fat Loss Mechanics – Part 3
By Roland Pankewich Read Part 1 HERE Read Part 2 HERE So far we have outlined some basic principles that ...
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Barbecued Garlic Prawns (Shrimp)
Servings: 2-4 (easily doubled!)
Ingredients:
1 bag (2 lb) frozen uncooked, peeled, deveined shrimp with tail on*
* If you can’t find peeled; just defrost and remove shell!
2 Tbs coconut, avocado or MCT oil
4 cloves garlic, minced
1/2-inch piece ginger, minced
1 tsp paprika
1 tsp dried basil (or other spice)
*Skewers for cooking (or cook on a barbecue-grill tray)
Directions:
1. Defrost shrimp in refrigerator or under running water. Drain, rinse, and place in a gallon size
Ziploc-type bag (makes clean up easier; if not available, just use a large bowl).
2. Add remaining ingredients and mix gently with hands. Let marinade for 15 minutes, up to 12 hours.
3. Drain shrimp, and place onto skewers – don’t crowd or they won’t cook as well!
4. Prep grill and barbecue 2-3 minutes on each side, or until shrimp turns dark pink/orange.
5. Serve immediately. Can keep for up to 2 days, but these tend to dissapear quite quickly!
