Recipe of the Week: Rosemary Lime Shrimp

Rosemary Lime Shrimp

Here’s another yummy, but simple, creation for our Open House from Go Figure chef, Marie.

-2 tsp. fresh Rosemary

-Zest and juice from 1 lime

-1 tsp. fresh basil

-1 Tbsp. olive oil

-½ cup water

-1 lb. shrimp, deveined

-1 cup mushrooms, sliced

In a blender or food processor, combine rosemary, lime zest and juice, basil, oil and water. Set aside. Heat a medium sized sauté pan (non-stick; if not, use a little pan spray.) Add shrimp and mushrooms. Let shrimp cook about 1 minute, then turn over. Add sauce and allow shrimp to cook until they are pink. Enjoy!

At 368 pounds and borderline diabetic, my doctor suggested bypass or lap band surgery. I was 65, had at least 100 pounds to lose and arthritic knees. I lost about 30lbs. in 6 months on my own, but it was very up and down. Then I followed Go Figure’s plan and lost over 100lbs! I’ve gone from pant size 52 to 38, and size 4XL to L. I can now mow the yard and do many things I could never do at my previous weight. I am now on maintenance to keep the weight from ever coming back. *Actual client. Results may vary based on client participation