The Sexy Forever Recipe Bible (94 page)

2 tablespoons toasted sesame oil

Freshly ground black pepper

12 wooden skewers, soaked in water

Place the shrimp in a large glass or other nonreactive bowl with all the other ingredients and let marinate for at least 2 hours in a cool place.

Prepare the grill by setting to medium high. Shortly before grilling, thread the shrimp on the bamboo skewers (about 5 shrimp per skewer). Remove the scallions from the marinade and set them aside.

Heat a small frying pan on medium heat. Spoon out all the garlic and ginger slices and a ladleful of the oil in which the shrimp has been marinating, and fry the garlic and ginger for 2 to 3 minutes, or until golden brown and crispy. Set aside.

Place the skewers on the hot grill and cook quickly, about 2 minutes per side. On the same grill, place the marinated scallions and grill until crispy, about 2 minutes. At the last minute, carefully spoon some marinade over the shrimp; use caution as it causes fl ames to shoot up.

Serve two skewers per person with a spoonful of the fried ginger and garlic, and a couple of grilled scallions.

SERVES 6

pan-fried garlic lemon shrimp with zucchini pesto noodles and arugula

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

60 large raw shrimp (fresh or flash-frozen), peeled and deveined

1 cup olive oil

14 garlic cloves, very thinly sliced

Juice from 3 or 4 lemons

1 bunch flat-leaf parsley, stems removed and leaves coarsely chopped

Freshly ground black pepper

1 recipe
Zucchini Noodles

½ cup
Basil-Parsley Pesto

8 ounces arugula leaves or baby spinach leaves

Extra virgin olive oil

Sea salt

Lemon wedges, for garnish

Place the shrimp in a large bowl. Coat the shrimp with 1 cup olive oil, garlic, lemon juice (reserve some to drizzle on the arugula), parsley, and pepper. Gently toss to distribute flavor. Marinate for at least 2 hours in a cool place. Stir occasionally to marinate evenly.

Toss the cooked zucchini noodles in the pesto. Arrange the noodles on individual dinner plates. Arrange a few arugula leaves around the edge and drizzle with a little extra virgin olive oil, lemon juice, salt, and pepper. Set these plates aside while you prepare the shrimp.

Heat a large frying pan, then ladle as many shrimp as will fit flat, along with a few tablespoons of the marinade, into the hot frying pan. Using a slotted spoon, gather up all the garlic and parsley and include it with the cooking shrimp. Cook the shrimp quickly, 2 to 3 minutes on each side, and then remove from heat.

Season the shrimp with salt. Place the shrimp in the middle of the noodles with a spoonful of the golden brown garlic. Garnish with lemon wedges.

SERVES 4 TO 6

scallop skewers

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

2 tablespoons fresh lemon juice (about 1 lemon)

1⁄3 cup fresh lime juice (about 5 limes)

3 garlic cloves, chopped

½ cup extra virgin olive oil

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 pound large scallops

1 large red bell pepper, cut into 1-inch pieces

1 large onion, quartered and cut into 1-inch pieces

½ pound medium-size button mushrooms (about 15)

Chopped fresh chives, for garnish

12 wooden skewers, soaked in water

To make the marinade, mix together the lemon juice, lime juice, garlic, oil, salt, and pepper in a medium bowl. Whisk until smooth and slightly emulsified. Add the scallops and toss to coat with the marinade. Cover and refrigerate for 1 hour.

To make the skewers, alternate red peppers, onions, mushrooms, and scallops on 12-inch wooden or metal skewers. Lay the skewers in a shallow pan. Pour the marinade over the scallops and vegetables.

Preheat a grill. Grill the skewers for 5 to 6 minutes per side, or until cooked through. Sprinkle with chopped chives before serving. 

MAKES 5 SKEWERS

clam bake! mussel bake! crab bake! lobster bake!

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

Clams

Mussels

Lobsters

Crabs, frozen or fresh

Cider vinegar

Old Bay crab boil

Melted unsalted butter, for serving

Lemon wedges

Big stockpot with cover

Steam basket insert (that fits inside the big pot)

To cook clams and mussels, first rinse them in cold water to remove sand and dirt. When these mollusks are fresh, they are still alive. The shells will close automatically when they feel the cold water. If any shells are cracked, broken, or remain open, discard them.