Grilled Rosemary Shrimp & Tomatoes

Another fun summery dinner! Also another #foodcontroversy. Shrimp!!!

Unless it’s a true food allergy, I’ve never understood why people don’t like shrimp. But that’s unfair. We are allowed to like or dislike whatever we want. I chose to like shrimp. The choice is yours!

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Grilled Rosemary Shrimp & Tomatoes

Course: Main Dish

Cuisine: American

Servings: 4 servings

Calories: 154kcal

Author: Steph Wagner

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Ingredients

• ▢ 3 tbsp balsamic vinegar divided
• ▢ 1/2 cup onion, diced
• ▢ 1 clove garlic, minced
• ▢ 1/4 tsp cayenne pepper
• ▢ 1/4 tsp each salt and pepper
• ▢ 1 lb medium shrimp, precooked, tails removed
• ▢ 2 tbsp dried rosemary
• ▢ 1 cup cherry tomatoes
• ▢ 4 cups baby spinach (optional)

Instructions

• ▢
  In a medium bowl whisk together onion, garlic, cayenne, rosemary and 3 tbsp vinegar until well blended. Season with salt and pepper. Remove 2 tbsp of marinade and transfer to a small bowl; set aside. Add shrimp and tomatoes to the remaining marinade and toss to coat.
• ▢
  Heat grill to medium. Lay down a piece of foil and curve all sides upward. Pour shrimp mixture in the center of the foil. Close the lid and cook for about 8-10 minutes (until tomatoes look like skins are slightly bursting)
• ▢
  In a large bowl, toss spinach and tomatoes with reserved 2 tbsp marinade. Top with shrimp and tomatoes.

Notes

*Serving sizes on the recipes are not necessarily "bariatric sized" portions but are "traditional" portion sizes.

Nutrition

Serving: 3oz | Calories: 154kcal | Carbohydrates: 9g | Protein: 25g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1058mg | Potassium: 397mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3079IU | Vitamin C: 24mg | Calcium: 220mg | Iron: 4mg