Healthy Simple Gourmet eating

Grilled Caribbean Shrimp with Summer Tabbouleh

Prepare Chef Lynn's Caribbean Shrimp according to package directions.

Alternately, gently toss unseasoned shrimp and 3 tbsp Jerk Seasoning to coat. Grill over medium high heat until cooked through, about 2-3 minutes per side. Set aside.

In a large bowl, combine olive oil, tomato paste, lemon juice, zest, chili powder, salt and pepper. Mix well, then stir in bulgur, coating well in mixture. Add boiling water and cover until bulgur is tender, about 20 minutes. Fluff with fork; drain if needed.

Stir in tomatoes, red onion, cucumber, parsley and mint. Season with salt to taste. Arrange Caribbean Shrimp on top and serve.

Jerk Seasoning

Place all ingredients for Jerk Seasoning in a blender and puree into a thick paste. Spoon into an airtight container, refrigerate and use within 5 days.

Lemon Garlic Shrimp with Everything Green Salad

Serves 4

Prepare Chef Lynn's Lemon Garlic Shrimp according to package directions. Alternately, in a large bowl, combine shallot, garlic, anchovy paste, chilli flakes, salt, pepper, lemon juice, zest, and olive oil. Add thawed unseasoned shrimp, toss gently to coat and let marinate for 5 minutes. Grill or sauté over medium high heat until cooked through, about 2-3 minutes per side. Garnish with chopped chives and set aside.

Half fill a medium saucepan with cold salted water and bring to a boil over medium-high heat. Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop cooking process and set color. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.

In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper. Top with Lemon Garlic Shrimp and serve immediately.

Green Goddess Dressing with Shallot & Herbs

Makes 1 1/2 cups (375 mL)

Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt and pepper. Transfer dressing to a container, cover, and refrigerate until ready to use.