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Blueberry Lemonade and Shrimp Scampi, Regular or Paleo Style
1 pint fresh blueberries, divided
6-7 fresh basil leaves
1/2 cup freshly-squeezed lemon juice
8-9 cups water, divided
3/4 cup honey
Place the basil and one cup of blueberries into a large pitcher. Gently muddle and set aside.
Combine the lemon juice, one cup of water, honey and the remaining blueberries in a saucepan over medium-high heat. Bring to a low boil, stirring to dissolve the honey. Once the blueberries have released their juice and color, pour the mix through a fine mesh strainer into the prepared pitcher.
Pour the remaining water into the pitcher along with a handful of ice. Stir to combine. Serve cold, garnished with lemon slices if desired.
Shrimp Scampi, With Paleo Zucchini Pasta Variation
1 pound shrimp, peeled and deveined
3 garlic cloves, minced
1 small red serrano chili pepper, minced
4 tablespoons fresh parsley plus extra for garnish
1/4 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon black pepper or to taste
4 tablespoons olive oil
1 1/2 tablespoons lemon juice
2 cups of long pasta of your choice such as fettuccini or linguini
(Paleo variation: replace pasta with 3 large zucchinis)
Boil water, and cook the long pasta until slightly firm or al dente, approximately 8 to 10 minutes, according to package. Paleo variation: Wash the zucchinis and slice them with a julienne slicer to get long noodles.
In a small bowl combine the garlic, chili, parsley, lemon zest, salt, pepper and 1 tablespoon of olive oil. Pour about half of the parsley mixture over the shrimp and gently toss to coat. Marinate for 10 minutes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp along with the marinade and lemon juice to the skillet. Cook the shrimp for 3 to 4 minutes or until they have turned pink. Remove the shrimp from the skillet. In the same skillet add the remaining olive oil, remaining parsley mixture and regular or zucchini pasta and toss to combine. Cook for about one or two minutes, then add in the shrimp and toss to combine. Season to taste.
Divide between serving plates and garnish with chopped parsley. Serve warm.
Source: Recipes inspired by PaleoGrubs.com
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