|Large uncooked shrimp, peeled and deveined||¾ pound|
|Cayenne pepper to taste|
|Red onion, cut into ½-inch pieces||½|
|Metal skewers, or wooden ones soaked in water for at least 20 minutes||4|
|Corn, husked||1 ear|
|Olive oil||1 teaspoon|
|Mixed greens||3 cups|
|Avocado, cut into ½-inch cubes||½|
|White wine vinaigrette or Italian dressing||¼ cup|
|Freshly ground pepper to taste|
- Toss shrimp with paprika and cayenne pepper. Thread shrimp and onion pieces on separate skewers. Brush corn with oil.
- Prepare grill. Grill onions and corn about 5 minutes, or until cooked through. Meanwhile, grill shrimp about 2-3 minutes per side until cooked through.
- Divide greens between two large plates. Remove shrimp and onions from skewers and arrange on greens. Cut corn kernels off the cob and sprinkle over salad. Top with avocado pieces, drizzle with vinaigrette, season with salt and pepper, and serve.
5 very lean meats; 4.5 fats; 2 vegetables
Side Suggestions: Cornbread
Prepare according to package directions.
|Serving Size||½ of recipe|
|Saturated Fat||3.5 g|
|Dietary Fiber||6 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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