Atkins Seafood Recipes

Ingredients:

1/3 cup olive oil
1 tbsp olive oil
1/3 cup fresh orange juice, divided
2 tbsp orange rind, grated
1 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 tsp chili powder
1/4 tsp ground cumin
1-1/2 lb jumbo shrimp (16-20 cnt), peeled, deveined (see tip
1 tbsp butter

Instructions:

This marinade does double duty: first as a flavoring agent and then as a
sauce. We suggest serving the shrimp over steamed asparagus spears for a
light and filling low carb meal.

1. In a medium bowl, mix 1/3 cup olive oil, 3 tbs orange juice, orange
rind, lime juice, salt, red pepper, chili powder and cumin. Add shrimp and
marinate 10 minutes.

2. In a large skillet over high heat, melt butter with remaining tbs of
olive oil. With a slotted spoon, remove shrimp from marinade; reserve
marinade. Add shrimp to skillet. Cook about 4 minutes, until no longer pink
and just cooked through. Transfer shrimp to a serving plate.

3. Add reserved marinade to skillet; add remaining orange juice. Bring to a
full boil, boil 1 minute. Drizzle flavored oil over shrimp.

You may use large or medium shrimp instead.

Prep time: 15 minutes

Bake/Cook time: 5 minutes

Carbohydrates: 4 grams

Net Carbs: 4 grams

Protein: 35 grams

Fat: 20 grams

Calories: 343

Servings: 4