Shrimp is something I can eat on my post-angioplasty diet, according to the nutritionists I’ve consulted. The days when shrimp were thought to somehow be bad for cholesterol apparently have past.
So I was excited to see this Cooking Light compilation of more than 100 shrimp recipes, until I started scrolling through them.
The first few have either too much spice or too much sauce or other item, like butter on a roll, that I can no longer eat.
The grilled lemon bay shrimp could be one I’d enjoy, minus the salt in the recipe. Here’s the ingredient list:
2 tablespoons fresh lemon juice
1 tablespoon olive oil $
1/2 teaspoon salt [omit this see if you notice the difference]
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds) $
32 fresh bay leaves
4 large lemons, each cut into 8 wedges