It’s Memorial Day Weekend and most of you will be attending at least one picnic or barbecue. Consider, just because you’re having a cookout, doesn’t mean you have to eat unhealthy! Why not shake it up a little bit with a not so traditional barbecue option? Check out the following recipe that is quick, easy and BBQ approved!
I’d like to wish you all a happy and healthy Memorial Day!. Lets take the time to remember those that gave their lives for all the blessings we get to enjoy this weekend!
Rosemary Shrimp Skewers with Arugula-White Bean Salad
3 tablespoons plus 1 teaspoon extra virgin olive oil
3 tablespoons plus 2 teaspoons fresh lemon juice
3 garlic cloves, smashed
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 1/2 pounds extra-large shrimp, shelled and cleaned, tails on
Nonstick cooking spray
1 small garlic clove, minced
1 5-ounce package baby arugula
1 15-ounce can cannellini beans, rinsed and drained
1/2 small red onion, thinly sliced
1. Combine 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
2. Heat a grill to medium-high. Thread shrimp on skewers (if they’re wooden, soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
3. Combine the minced garlic, sugar, and remaining olive oil, lemon juice, salt, and black pepper in a large bowl. Add the arugula, beans, and onion; toss to combine.
4. Plate the salad and shrimp and ENJOY!
Courtesy of Fitness Magazine