DirectionsStep1In a small bowl combine the avocado oil, fresh garlic, salt and pepper.Step2Next peel the shells from the shrimp. Personally I left the tails on but you can take them off if you’d like.Step3Add the shrimp to a large baggie or bowl and then top with the avocado oil mixture.Step4Make sure to coat evenly.Step5Next heat the Blackstone grill over medium high heat.Step6Once hot add the shrimp to the grill. Be carefully because these cook quick!Step7Once the shrimp start to no longer be translucent flip the shrimp (2 minutes)Step8Cook for an additional 1-2 until shrimp is fully cooked on the other side.Step9Be careful to not overcook!Step10Remove from the griddle and transfer to a plate.Step11Squeeze fresh lemon and top with parsley or cilantroIngredientsIngredients¼ cupAvocado Oil4 clovesGarlic (minced)½ teaspoonCoarse Salt¼ teaspoonBlack Pepper16 ouncesShrimp (extra large, mine said 16-20 per pound)½ Lemon (Juice of half a lemon)add Parsley (or cilantro, to garnish)NutritionalNutritional222 Calories14 gTotal Fat183 mgCholesterol1 gCarbohydrate426 mgSodium23 gProteinFrom laraclevenger.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low Carb Southwestern Shrimp Recipe
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