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Weekday dinner inspirations: Grilled Lemon Shrimp and more

Mon | Go meatless

Serve White Bean and Fennel Soup with a green salad and crusty bread. To make the soup, saute 1 diced onion and 1 small sliced fennel bulb in oil until tender. Add 5 cups chicken or vegetable broth, 1 (14-ounce) can each drained cannellini beans and diced tomatoes, 1 teaspoon dried thyme, pepper to taste and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fennel is tender. Discard bay leaf. Add 3 cups spinach and cook until wilted.

Tues | Eat like the King

If you've totally thrown your diet out the window, celebrate Elvis Presley's 75th birthday this month with a Fried Peanut Butter, Banana and Bacon Sandwich. Actually, fried is a bad description. It's made just like a grilled cheese sandwich with a little butter on the bread and then flipped in a skillet. I'd have a glass of ice cold milk and a pile of Ruffles potato chips. Then a very, very long walk.

Wed | Rotisserie chicken

Soft Rotisserie Chicken Tacos are made with shredded chicken tossed with lime juice and salsa. Swaddle in warmed flour tortillas with shredded cheese, lettuce, tomatoes and sliced avocado. Serve with butternut squash puree (look for it frozen) heated with salt and pepper, and wide slices of cantaloupe.

Thurs | Shellfish pucker

Grilled Lemon Shrimp (recipe below) can be made on a stovetop grill pan or on the outside grill. Serve with orzo cooked in chicken broth and sprinkled with fresh, chopped parsley and a green salad.

Fri | Fish wrap

Keep the grill cranked up and prepare any old fish fillets for Grilled Fish Wraps. Give your wraps an Asian spin by mixing shredded cabbage and carrot with a sesame vinaigrette (Annie's Naturals has a shiitake and sesame version). Layer the dressed veggies with slices of the grilled fish. Squeeze lime over all and start rolling. Serve the fish wraps with fresh fruit and roasted green beans.

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Grilled Lemon Shrimp

For the marinade:

1/2 cup fresh lemon juice plus 1 teaspoon grated lemon zest (about 2 lemons)

1/4 cup chopped fresh parsley

2 tablespoons olive oil

6 garlic cloves, minced

1/2 teaspoon salt

1/8 teaspoon red pepper flakes

For the shrimp:

1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined and butterflied (see note)

To make the marinade, combine lemon juice, zest, parsley, oil, garlic, salt and pepper flakes in a medium bowl. Measure out and reserve 2 tablespoons of the marinade for serving.

Pat the shrimp dry with paper towels, add to the bowl with the marinade and toss to coat. Cover and refrigerate for 15 minutes. Remove shrimp from the marinade and thread on skewers. Alternate the direction of the shrimp as you pack them tightly on the skewers. This allow you to fit about a dozen shrimp snugly on each skewer.

Grill outdoors or on a stovetop grill pan, about 4 minutes on one side and 1 to 2 minutes on the second side. Remove shrimp from skewers and toss with reserved marinade.

Serves 4.

Note: To butterfly shrimp, use a sharp paring knife and make a shallow cut down the outside curve of the shrimp to open up the flesh. Do not cut all the way through.

Nutritional information per serving: 250 calories, 10g fat, 5g carbohydrates, 35g protein, no fiber, 550mg sodium.

Source: Light & Healthy 2010 from America's Test Kitchen (2009)

Weekday dinner inspirations: Grilled Lemon Shrimp and more 01/19/10 [Last modified: Tuesday, January 19, 2010 3:30am]
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