INGREDIENTS:
- 2 cups spiraled zucchini
- 1 pound large shrimp, peeled and deveined
- 3 cups baby leaf arugula, torn into pieces
- 1/4 cup diced shallots
- 1 tbsp minced garlic
- 1/4 teaspoon crushed dried red pepper flakes
- 1/4 cup olive oil
- 1 cup dry white wine
- a pinch of sea salt
INSTRUCTIONS:
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic, shallots, and red pepper flakes, and sauté for 2 minutes.
- Add the white wine, and allow to simmer for 5 minutes.
- Add the shrimp and cook, stirring, for 2 minutes, or until the shrimp are pink.
- Heat the spiraled zucchini in a large bowl in the microwave for 1 minute.
- Drain the excess water from the bow.
- Add the zucchini and the arugula to the skillet and toss.
- Serve and enjoy!
Portions: Women: 3-3.5 oz. shrimp with 1 cup of spiraled zucchini
Men: 6-6.5 oz. shrimp with 1 cup of spiraled zucchini
(You may add a large salad to this meal and use it as a Meal 4 option on the Remedy Recipes Book format.)
This is a delicious dinner for Fridays during LENT. Enjoy the variety of flavor in this tasty dish!
Have an amazing Spring, everyone! The Best Is Yet To Come!!!