Luckily David is really supportive of eating healthy. He's also trying to lose a few pounds so cooking for our family is pretty easy. The other night I made these shrimp avocado lettuce wraps and they were divine. I was inspired by this recipe here but I'm trying not to eat any sort of carbs (including quinoa - as healthy as it is) for two weeks. Then I'll add back in some whole grains (we're doing South Beach if anyone's interested). I also omitted the honey in the dressing because it's basically sugar and I didn't miss the sweetness at all! I served this along side some sauteed lemony green beans (they're my new favorite veggie - yum!)
1 pound raw shrimp, deveined and peeled
1/2 Tablespoon olive oil
1 clove garlic, minced
2 tomatoes, chopped
1 avocado, diced
1 ounce feta cheese, crumbled
4-6 butter lettuce leafs, washed
1/4 cup good extra-virgin olive oil (as good as you can afford - it makes all the difference!)
3 Tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Heat olive oil in a large skillet over medium heat. Add garlic and saute for one minute. Add shrimp and let cook on one side for 2 minutes. Flip over and cook another 2 - 3 minutes until shrimp are pink throughout and slightly firm. Remove from heat and set aside (I also grated a teaspoon of lemon zest on top for that extra flavor).
Whisk all dressing ingredients together in a small bowl. To assemble: lay 4 - 5 shrimp on a lettuce leaf then tomatoes, avocado, feta cheese and drizzle with dressing.