Lemon Garlic-Herb Shrimp And Tomatoes Recipe

Every once in a while, you are in the mood for a pick-me-up Paleo meal that is a whole lot lighter than liver pâté. Organ meats are excellent for your body, without a doubt, but seafood has a slightly different appeal.

The combination of fresh herbs, minced garlic, and Dijon mustard is what makes this dish simply scrumptious. Plus, shrimp is one of those quick-cooking ingredients that you prepare in millions of ways, only your creativity is the limit.

Whether or not you consider eating with a Pescetarian Paleo approach for environmental or personal reasons, know that it is “a thing” and that it is perfectly okay to approach food this way. Just make sure that you are getting plenty of quality egg yolks for abundant healthy fats and essential nutrients.

The more quality foods you can add to your life, the better off you will be, and unless you have a shellfish allergy, make sure to eat your shrimp on occasion too!

Serve with a generous salad of seasonal leafy greens, steamed kale, or a side of potato-cauliflower purée for compliments all around. Indulge in the smallness of shrimp and receive more than you planned for, flavor- and nutrition-wise.

Serves: 4 Prep: 25 min Cook: 8 min

Ingredients

• 1 lb. raw shrimp, peeled and deveined
• 1/2 cup extra virgin olive oil
• 4 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tbsp. Dijon mustard
• 1/4 cup fresh parsley, minced
• 1/4 cup fresh basil, minced
• 2 tbsp. fresh chives, minced
• 1-pint cherry tomatoes halved
• Sea salt and freshly ground black pepper

Preparation

1. Preheat the grill to medium heat and place an iron griddle on top.
2. In a bowl, combine the olive oil, garlic, lemon zest, lemon juice, Dijon, parsley, basil, chives, and season to taste.
3. Add the shrimp and tomatoes, and toss everything gently. Marinate for 10 to 15 minutes.
4. Spoon the shrimp-tomato mixture on the iron griddle and cook for 5 to 6 minutes.
5. Serve topped with more fresh parsley.