Peel and Eat Brined Grilled Garlic Lemon Shrimp

Peel and Eat Brined Grilled Garlic Lemon Shrimp

Brining is the secret to preparing moist grilled shrimp. Brining keeps the shrimp moist, tender yet firm.

Thread the shrimp on 12 inch flat skewers so they don’t twirl on the skewer.

If you prefer no peel, go ahead and peel the shrimp before you brine.


1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley
2 teaspoons dried oregano
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flake, or more for spicier

20 jumbo shrimp peeled or unpeeled and deveined (about 1 1/4 lb.) I use Wild Patagonia 16-20 raw, easy peel, shell-on, deveined I purchase at QFC

General Shrimp Brining Directions:

  1. Make the brining solution. For each pound of shrimp, combine 4 cups water, 1/3 cup Diamond Crystal Kosher Salt and 1/3 cup sugar in a large mixing bowl. Whisk together
  2. Soak the shrimp. Place the peeled and deveined shrimp in the brine solution, and allow them to sit untouched for 30 minutes at room temperature.
  3. Drain, dry and cook. Drain the shrimp in a colander and gently pat them dry with paper towels. Proceed with your favorite recipe: pan-fry, grill or saute. The shrimp always turn out moist and delicious.

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.

Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade around all the shrimp, place the bag in a bowl and refrigerate for 30 to 45 minutes.

Remove the shrimp from the bag and discard the marinade. Thread the shrimp closely together as shown above onto flat skewers. Grill over *direct medium heat until just opaque in the center and firm to the touch, 4 to 6 minutes, turning the skewers once halfway through grilling time. Remove from the grill and place on a clean plate. Serve warm.

These plates would work perfectly for serving. The skewers at 12 inches and the plates are 14 inches long.

*If you do not have a thermometer, use this method of estimating the heat: Hold your hand about 3 inches above the grill, or at the point where the food will be cooking. Keep your hand there as long as you can and count. If you have to move your hand in less than 4-5 seconds: the fire is medium heat, or about 350°F.

Serving Suggestion: Sweet Chili Brussels Sprouts


Easy Perfect Microwave Steamed Green Beans

Easy Perfect Microwave Steamed Green Beans

These beans are perfect and delicious every time!

  • 2 pounds fresh green beans
  • 2 tablespoons water
  • 1 teaspoon soy sauce
  • 1 tablespoon of butter Add two tablespoons of water to the dish and place a microwave safe plate on top. Microwave on high for five minutes. Carefully remove plate (the steam will be hot), test and see if they are as tender as you would like them. (The exact time will depend on your microwave). If they aren’t tender, recover and microwave another 3 minutes.
  • Remove from the microwave, drain the water and sprinkle with a teaspoon of soy sauce and add a tablespoon of butter, letting it melt over the top. Mix well and serve.
  • Snap off the stems of the green beans. Cut them into 2 inch pieces. Rinse them well to clean them and then and place them in a microwave safe dish.

Prep Time 10 mins   Cook Time 5-12 mins     Total Time 15-22 mins


Probiotics and Prebiotics

A plant based diet provides lots of prebiotics that feed probiotics, the “good” gut bacteria.

Living inside of your gut are 300 to 500 different kinds of bacteria containing nearly 2 million genes called probiotics. Probiotics are often called “good” or “helpful” bacteria because they help keep your gut healthy. They make what’s known as the microbiota, or the microbiome. Each person’s microbiota is unique. The mix of bacteria in your body is different from everyone else’s mix. It’s determined partly by the environment that you’re exposed to at birth and partly from your diet and lifestyle. They affect everything from your metabolism to your mood to your immune system and can aid in preventing and treating conditions like obesity, diabetes, heart disease, and inflammation associated with autoimmune diseases.

Like all living things, probiotics need to be fed in order to remain active and healthy. Prebiotics is the food for probiotics. Probiotics eat prebiotics.

We get prebiotics from plant foods. Certain plant foods contain the types of dietary fiber that feed the friendly bacteria in your gut.

So, to help your good gut microbiome sustain or get better:

  • Fill up on fiber rich foods.
  • Eat Prebiotic-Rich Food: Good sources of prebiotics include Jerusalem artichokes, chicory root, raw dandelion greens, raw leeks, raw and cooked onions, raw garlic, raw asparagus, whole wheat, spinach, bananas, oats,  soybeans and legumes, such as lentils, black beans, kidney beans and chickpeas
  • Eat Probiotic Foods: Probiotics are live bacteria or yeasts found in fermented foods that, when eaten, then live in the gut and improve health. Sources include yogurt with live bacteria, sauerkraut, miso, tempeh, kimchi, kombucha, natto, pickles, Gouda, mozzarella, cheddar and cottage cheese and water kefir.
  • Avoid Animal Product and Limit Fat: Red meat, high-fat dairy products, and fried foods all reduce the growth of healthy bacteria and enhance the growth of “bad” bacteria linked to chronic disease.
  • Avoid Unnecessary Antibiotics. (This is an excellent article). 

Antibiotics also kill off good gut bacteria.