shrimp avocado lettuce wraps

In an effort to lose this baby weight I've been cutting out all sugar and limiting my carbs as much as possible. It feels so good to get back on track with my diet. It's amazing how eating healthy really does make you want to continue to eat even more healthy. I'm kind of grossed out about what I've been eating the last few months. 

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

Dressing:

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.