Category: Shrimp - Four Ways To Do It.....In The Kitchen!
1 clove garlic, peeled
1 slice Lemon
1 sprig Rosemary (or you can do 1 bay leaf)
1 Artichoke, rinsed
Dip of Choice

Directions:*Fill steam pan with 2 inches of water, and then add in garlic, lemon and rosemary.*Place your steamer over the top and turn on medium high and steam for 40 min.*For the dip I took a little light mayo, added some chinese hotsauce and stirred.Tip: If you have never cleaned an artichoke - you simply remove the outer smaller petals. Then clip the spines off.


3 egg whites, beaten
1/3 cup CornStarch
1/8 tsp salt
3/4 tsp Cayenne Pepper
2 cups Unsweetened Coconut (you can use sweetened but I have sugar issues)
1 lb Shrimp, peeled and deveined, tails OFF

Directions:*Mix salt, corn starch and cayenne in one bowl.*Eggs in another bowl*Coconut in yet, another bowl*Coat shrimp in dry bowl, then into egg wash, and then roll around in coconut until coated. Place onto a sprayed baking rack.*In a preheated oven (400), place shrimp in center rack and cook until coconut is browned and shrimp no longer translucent in center.TIP: You don't need to dip these at all - but since I didn't go sweet, I decided to dip mine in a little Raspberry Chipoltle sauce. These are kind of spicy - so I don't suggest this unless you love your heat!

1 can Beets, drained
1 (8oz) Pineapple Tidbits in own juice (undrained)
2 tbsp Brown Sugar
1/8 tsp Salt
2 tbsp Corn Starch
2 tbsp Butter

Directions:*In sauce pan, add cornstarch, brown sugar, salt and pineapples. Bring to boil stirring constantly until thickened (around 2 min).*Add beets and cook all together stirring constantly about 5 min.TIP: Reserve Beet juice for dying easter eggs!My daughter even loved this - and this child eats NOTHING. I swear it! It is so sweet and generally healthy. Give it a try and let me know what you think!And of course - you can serve the whole deal up with a wine cooler or Bicardi!


1lb Medium Cooked Shrimp (deveined with tails off)2 Large Avocados1/2 large yellow onion2 cloves garlic, mincedV8 Low Sodium (I use Spicy!)2 large limes1 dash of Liquid Smoke (I use Calgon brand for 0 sodium)1 dash of Worcheschire SauceSalt and Pepper to Taste

Put thawed shrimp into large bowl. Peel and chop into 1/2-1 inch cubes, the Avocado. Chop the onion about the same size. Add garlic, and juice the limes into the bowl. Add your dashes (1-2tsp each) of the Liquid Smoke and Worcheschire Sauce. Then fill with V8 until everything is just covered in the bowl. Stir and serve cold!
I personally like my food super spicy and since my kidlet will not eat this meal - I add Tabasco to my already "spicy" V8, and sometimes some Mrs. Dash "Extra Spicy" blend (I think it's mostly cayenne and crushed red pepper.)
And of course - I serve it in my festive Cactus Margarita Glass!:)

This is not only full of LEAN protein, but also has healthy fats in the Avocado, it's all low sodium, and the V8 is veggie juice! The onions are even good, for they are believed to have antibacterial and antiviral properties!I kid you not - I ate this all day for 3 days last week and lost 4lbs. By all day I mean - I ate 6 times a day probably....I was NOT hungry at all - and wasn't intentionally trying to lose, but it'ssoooooo yummy!