Today is day 1 of our eating challenge of no sugar, no dairy, and no wheat, but I say that’s no problem with a meal like this to jump start the program.
For the shrimp, I used olive oil, ghee, parsley, garlic, shallots, fresh rosemary, lemon along with the zest, cayenne pepper, salt, and a splash of white wine. I mixed all of this over the shrimp and roasted in the oven on 375 for about 15 minutes, and what you end up with is the most tender, succulent, shrimp that is perfectly seasoned without being overpowering to go along with roasted asparagus. For the asparagus, I just simply tossed in olive oil, sea salt, and pepper, and roasted for about 30 minutes until al dente tender. I love roasting as a method of cooking because it is foolproof, really brings out the flavor of the item you are cooking, and frees you up to work on other things.
Later in the week, I will use the same fresh herb combination for Tuscan grilled steaks…Hello!