Staying true to one of my new years resolutions, I’ve been trying to eat healthier. Two weddings in the next seven months serve as excellent motivation to help me honor my health oriented goals. I’m a firm believer that food has to taste good. I just can’t sign up for those low-cal frozen cardboard-like dinners. In my experience, fresh food is the way to a tasty meal and a happy healthy body.
Yesterday, I grilled lemon garlic shrimp and accompanied it with a generous helping of corn, red bell peppers and onions.
I started this dish by grilling the whole garlic cloves in a generous layer of extra virgin olive oil. I then add the shrimp and squeeze half a lemon into the pan. I flip shrimp often, sauteing at a medium-high heat until fully cooked.
For the veggies, I coat the pan in extra virgin olive oil, first adding the onions, and after a few minutes of stirring periodically I add a teaspoon of brown sugar to the onions; this results in a caramelized effect. I next add chopped up bell peppers and corn. I grill at a medium heat until thoroughly cooked.
I place half a lemon face down on the grill pan for the last five minutes of the vegetables cooking. I’ve seen restaurants grill their lemons and I think it adds a little something to the presentation.
I fully enjoyed this healthy and scrumptious meal. The prep and cook time was approximately 35 minutes.