The Sexy Forever Recipe Bible (43 page)

4 large sea scallops, quartered, or 16 smaller scallops

8 thin slices prosciutto, cut in half

Sea salt and freshly ground black pepper

Extra virgin olive oil

16 wooden skewers, soaked in water

1 cup
Basil-Parsley Pesto

Preheat grill to high.

Loosely wrap each scallop with ½ piece prosciutto. Season with salt and pepper, drizzle with olive oil, and secure on a skewer.

Grill the wrapped scallops until evenly browned, 2 to 3 minutes on each side. Remove from the grill and serve with a small dollop of pesto.

MAKES 16

red hot singing scallops

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

18 small scallops, in the shell (if available)

¼ cup mayonnaise

8 to 10 dashes hot pepper sauce, such as Cholula

1 tablespoon finely chopped flat-leaf parsley

Preheat the broiler.

Open the scallops and discard the top shells. Arrange in a single layer on a baking sheet. In a small bowl, combine the mayonnaise with the hot sauce to reach your desired level of spice. Place a small dollop on each scallop. Sprinkle with a tiny bit of parsley.

Broil for about 3 minutes, or until the scallops begin to bubble. Serve immediately.

MAKES 18

sweet shrimp with hot green chutney

PROTEIN, HEALTHY FATS, VEGETABLES
LEVEL 1, LEVEL 2

HOT GREEN CHUTNEY

1 tablespoon extra virgin olive oil

½ yellow onion, finely diced

2 tablespoons finely minced fresh ginger

¼ cup rice vinegar

½ teaspoon All Natural SomerSweet, or 2 teaspoons sugar

1 red jalapeño chile, finely minced (see
Note
)

1 serrano chile, finely minced

½ cup chopped fresh cilantro

¼ cup chopped fresh basil

¼ cup chopped fresh mint

Sea salt and freshly ground black pepper

SHRIMP

16 large raw shrimp, peeled and deveined, tails left on

Sea salt and freshly ground black pepper

Extra virgin olive oil

2 cups dry white wine

For the chutney:
In a medium saucepan over medium heat, add the olive oil, onion, and ginger. Cook until the onion is soft, 5 to 6 minutes, stirring occasionally. Add the vinegar and All Natural SomerSweet. Simmer for 2 minutes. Remove from the heat and allow to cool. When cool, add the chiles and herbs. Adjust the seasoning with salt and pepper. Set aside to serve with the shrimp.

For the shrimp:
Season the shrimp with salt and pepper. In a medium sauté pan over medium heat, add a tablespoon of olive oil. Add the shrimp, gently searing on both sides. Add the wine. Reduce the heat and cover. Cook until the shrimp are just cooked through, about 3 minutes, depending upon their size. Remove from the heat, and place the shrimp on a plate.

Serve the shrimp with the dipping sauce.

MAKES 16

rock shrimp salad on cucumber rounds

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 tablespoon extra virgin olive oil

1 garlic clove, smashed

½ pound rock shrimp, cleaned (see
Note
)

½ cup mayonnaise

¼ cup sour cream

½ red bell pepper, seeded and finely diced

½ red onion, finely diced

2 scallions, white and some green parts, finely diced

Tabasco sauce

Sea salt and freshly ground black pepper

Juice from 1 lemon

1 medium cucumber

In a medium sauté pan over medium heat, add the olive oil and garlic. As the garlic becomes golden brown, add the shrimp and cook until just done, 3 to 4 minutes. Remove from the heat and chill.

In a mixing bowl, combine the mayonnaise, sour cream, red pepper, onion, scallions, and a dash of Tabasco. Chop half the shrimp and leave the other half whole, then add all the shrimp to the salad ingredients and mix well. Adjust the seasoning with salt, pepper, and lemon juice. Set aside.

Peel the cucumber in 4 strips lengthwise to create a wide scoring effect, then slice into ½-inch rounds. Carefully scoop out some of the seeds to create a small indentation (without scooping all the way through) to cradle the filling. Fill each cucumber slice with a scoop of shrimp salad and serve immediately.

MAKES ABOUT 16 ROUNDS

tuna tartare with chile-ginger vinaigrette on pappadam chips

PROTEIN, HEALTHY FATS, VEGETABLES, INSULIN TRIGGERS
LEVEL 2