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Plan Z Phase: This is a Z3 (ZReboot) recipe.

Shrimp scampi is one of my favorite dishes, but traditional shrimp scampi recipes normally have you cook the shrimp in lots of butter, wine, garlic and oil, and then serve the shrimp + buttery garlic sauce over pasta. Just thinking about it makes my body want to gain weight! In this recipe inspired from the Liz Berg’s blog That Skinny Chick Can Bake, you’ll marinate the shrimp in a garlicky basil sauce, and then grill your shrimp. Voila! A scampi-tasting shrimp recipe without the butter!

A recipe like this is perfect for the first week of ZReboot.

Servings: Serves 4

Ingredients:

• 1 Tbl olive oil
• 3 Tbl butter, melted
• 2 Tbl fresh lemon juice
• zest of 1/2 a lemon
• 1 Tbl grainy mustard
• 1/4 cup minced basil
• 3 cloves garlic, minced (jar garlic is fine, but fresh is better)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon your favorite seasoning (or you can use 1/4 tsp salt plus a little black pepper)
• 2 pounds jumbo shrimp, peeled and deveined

Instructions:

In a shallow glass dish (I used my 9″ x 13″ inch Pyrex cake pan), mix together olive oil, butter, lemon juice and zest, mustard, basil, garlic, red pepper flakes, and your seasoning. Add shrimp and stir until the shrimp are coated with the paste.

Place in the refrigerator for about an hour.

Prepare grill. Thread shrimp onto skewers. Gently heat any marinade left in the pan and smear over skewered shrimp.

Grill approximately 2 minutes per side or until the shrimp is just starting to turn pink. Serve hot.

Enjoy!

Cheers,