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Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. Familiar with lobster rolls? These are very similar in taste and texture, except you are using shrimp. Much easier on the budget. The other thing missing is the classic lobster roll bun but I promise you that you’ll hardly notice.

You’ll notice in the picture a cob of corn. Yep. Corn. This is the classic accompaniment to lobster rolls. On Z3.5 I allow myself maybe 2 or 3 cobs of corn PER SUMMER. I used to eat 2 per day! Now corn tastes like dessert and when I do eat it. I skip my regular dessert.

Servings: Serves 4

Ingredients:

• 1 pound of cooked shrimp. Tails removed. Cut into chunks. (You can use any size of shrimp. I like mine with a bit bigger chunk so I use slightly larger shrimp but any size will work. Consider getting whichever one is on sale).
• 2 Tbl of minced shallot (if you don’t have shallots, onion will do)
• 1/3 cup of diced celery
• 2 tsp of lemon juice
• 1/3 cup of mayo (I use the one made with olive oil)
• ¼ tsp of your favorite meat rub (optional)
• a whisper of cayenne (optional)
• grated sea salt and pepper to taste
• 4 pieces of low carb bread (I get one with only 9 grams of carbs per slice)
• butter, melted
• lettuce leaves

Instructions:

Mix shrimp, shallots, celery and mayo with the meat rub, the lemon juice and the salt, pepper and cayenne. Stir to mix thoroughly.

Now for the magic.

Toast your bread. While it is still warm spread melted butter across one side. (The melted butter will help keep the glycemic index of the bread to a minimum.)

Quickly put a piece of lettuce on the bread, butter side up. Then mound on your shrimp mixture.

Eat while the bread is still hot and the shrimp salad is cold. That’s the magic!

Alternatively, you can chill the shrimp mixture in the refrigerator until ready to serve. Then toast your bread. Extra shrimp mixture will store for a few days in a sealed container.

Enjoy!

Cheers,