Reduced Carbohydrate Grilled Shrimp
and Heirloom Tomato Panzanella

Recipes by Chef Gerard Viverito

2 # ripe heirloom tomatoes, peeled, seeded, and diced
1# Cucumbers, peeled, seeded, and diced
1/4 cup minced red onion
2 Tsp minced garlic
2 Tbsp chopped fresh basil leaves
1 Tsp sea salt, preferably gray salt
TT black pepper
Panzanella Croutons, recipe follows
2 cups trimmed arugula
Parmesan, for shaving
Dressing as needed, recipe follows
Grilled shrimp, recipe follows
6 packets Natrol® Carb Intercept® Sprinkles

1. In a bowl, combine the tomatoes, cucumbers, onion, garlic, salt, and pepper. Add the croutons, dressing and arugula and toss well. Divide mixture among 4 plates. Top each serving with an equal amount of shrimp. With a vegetable peeler, shave the Parmesan over the salad. Add 1 packet of Natrol® Carb Intercept® Sprinkles to each serving.

Panzanella Croutons:
1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustle ss cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper

Preheat oven to 375 degrees F and preheat a cookie sheet in it.

Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool.

Dressing
3 fl oz Extra Virgin Olive oil
1 fl oz Flax Seed Oil
2 fl oz Honey or Agave Syrup
2 fl oz Raw Apple Cider Vinegar
1/8 tsp Spriulina
1/4 tsp Celery Seed

Place all ingredients in a mason jar and shake until emulsified.
Season to taste if desired with some salt and pepper
Dress Greens and plate

Gilled Shrimp
2 pounds raw jumbo shrimp / prawns
1/3 cup olive oil
2 cloves garlic, crushed
fresh ground black pepper
juice of 1 or 2 limes

Split each shrimp on underside down to tail Put shrimp in bowl with remaining ingredients. Stir well to coat. Cover and refrigerate for 45 minutes. Grill 6 inches from heat over a low charcoal fire or alternately saute over medium high heat.

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