|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 fecal microbiota transplantation had a higher rate of remission in patients with active ulcerative colitis than those who recieved placebo. Fecal transplantation is believed to help the intestine develop a healthy balance of bacteria in the gut which can help the intestine recover and function more effectively.
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia
Chewing Gum After Surgery May Improve Digestive Tract Recovery