Garlic Shrimp

My mom has always said she “never met a shrimp that she didn’t like” and I have to say, I completely agree. Like my mom, shrimp is one of my favorite foods. It’s low calorie, good source of protein and not to mention easy to cook! You see, shrimp have a built-in mechanism to let you know once their cooked… they turn from gray to pink (how convenient is that!).

This recipe is so simple but yet, refined, elegant and sophisticated. If you’re looking to impress guests for dinner and you aren’t the best cook, this should hands down be your go-to dish! Just make sure it’s not for date night, because your breath will very garlicky – which is not ideal for kissing…

I’m going to caution you that I do in fact cheat a little with this dish (making it even easier than it already is). Instead of taking time to mince garlic and get my hands all stinky, I use garlic infused olive oil instead. It adds a level of flavor without all the fuss (and taste wise, I actually prefer it).

For this recipe you will need the following ingredients:

For the Sauce:

• 1/2 cup of garlic infused olive oil
• 1 tablespoon of toasted garlic flakes
• Himalayan pink salt
• Fresh finely chopped basil
• Juice of half a lemon

For the Shrimp:

• 1 pound of fresh gulf shrimp (you can use frozen, but fresh is so much better)
• 2 tablespoons of garlic infused olive oil
• 1 teaspoon oregano
• 1 teaspoon onion powder
• 1 teaspoon sage
• Himalayan pink salt
  • TIP: You could skip the oregano, sage, and onion powder by using the AIP Paleo powder and season to your liking.

Instructions:

1. Distribute garlic infused olive oil on a pan between medium-low heat (the key here is cooking it on low so that it doesn’t burn – although the shrimp still cooks fast!)
2. Place shrimp into pan
3. Add spices
4. While the shrimp cooks, make the sauce. Combine garlic infused olive oil, roasted garlic flakes, salt, basil, salt and lemon juice and mix until fully incorporated and set aside).
5. Sautee shrimp until bright pink
6. Serve over cauliflower rice or arugula (or both – my favorite), and drizzle with sauce.
7. Enjoy!