From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-550641-143385
4 pounds large shrimp, peeled and deveined
1 bottle 8-oz.
Italian dressing
One quarter cup lime juice
1 Tbsp. sesame
oil
2 cloves garlic, minced
1 Tbsp. fresh ginger,
grated
1 Tbsp. Worcestershire sauce
Salt and pepper to
taste
1 pound fettuccini, cooked
Combine shrimp and remaining ingredients in a sealed bag and
refrigerate for several hours. Remove shrimp from marinade and grill
over medium-hot coals for several minutes or until shrimp turn pink.
Remove from grill and serve over hot fettuccini and peanut sauce.
Peanut Sauce
One half cup chicken broth
One third cup coconut milk
One
third cup creamy peanut butter
1 tsp. fresh ginger, grated
2 Tbsp. lime juice
1 Tbsp. fish sauce (you may find this in the
gourmet section of most grocery stores or you may substitute soy
sauce)
Salt and pepper to taste
Combine all ingredients in a blender or food processor until smooth.
The Skinny: Use low fat Italian dressing for the shrimp and low fat
chicken broth and peanut butter for the sauce. Coconut milk is very
high in fat so take it easy on the sauce if you are watching your
calories ... or you may end up watching the result of too many
calories when you look in the mirror.
White Bean and Fennel Salad
One third cup extra virgin olive oil
One third cup white wine
vinegar
Salt and pepper to taste
1 tsp. dried thyme
2 cans 15-oz. cannelloni beans, rinsed and drained
2 cloves
garlic, minced
2 fennel bulbs, sliced
One third cup blue
cheese, crumbled
Parsley for garnish.
Combine all ingredients in a large bowl and chill for several hours
before serving.
The Skinny: Use low fat blue cheese. You are already ahead of the
game since this recipe uses olive oil, which is more healthful than
other oils. We pretty much use olive oil in place of any other type
of oil in all of our cooking.