NY2ATL's LOW CARB RECIPES
Low Carb Cinco de Mayo Menu Ideas
Ingredients:
24 peeled and deveined jumbo shrimp
2 medium ripe avocados, pitted and peeled
3 tablespoons jalapeno hot sauce
1/2 teaspoon salt
1 tablespoon olive oil
1 large garlic clove, pushed through a press
Pinch cayenne pepper
Directions:
Cut up avocados and place them directly into a food processor. Puree with hot sauce and salt until smooth.
Heat grill to medium-high heat.
In a bowl, rub shrimp with oil, garlic and cayenne.
Thread 3 shrimp onto each of 8 skewers, leaving small spaces between shrimp. (If using wooden skewers, soak in water for 1 hour before using so they wont burn.)
Grill shrimp covered, about 2 1/2 minutes per side, until golden and just cooked through.
Serve with avocado dip.
Serves 8.
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Tequila Chicken
Ingredients:
8 boneless, skinless chicken breast halves1/4 cup vegetable oil
1/4 cup finely chopped fresh cilantro
1 1/2 ounces tequila
1 1/2 tablespoons ground cumin
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
Directions:
Set a Medium Grill (or preheat broiler)
In a large bowl, combine oil, cilantro, tequila, cumin, garlic, salt, pepper and cayenne.
Add chicken and toss to coat.
Transfer chicken to the grill. Grill 10 to 14 minutes, or until largest piece is cooked through.
Remove from grill and serve.
Serves 8.
