Shrimp & Spicy Slaw

This is one of my 5 meals in rotation during the summer. Minimal heat required to cook the shrimp indoors, grilling outdoors always works. The addition of the mango or pineapple adds a brightness to the slaw that just screams summer. It's high in protein and fiber, not to mention DELICIOUS!

INGREDIENTS

• ¼ cup fresh squeezed grapefruit juice
• 3 Tbsp fresh squeezed lime juice
• ¼ cup avocado oil
• 1 Tbsp honey
• 1-2 jalapenos, seeded, de-ribbed and cut into tiny dice
• ½ tsp sea salt
• 1 pound medium (31-45 per lb size) peeled and deveined shrimp
• 4 cups thinly shredded green cabbage
• 1 cup edamame beans (defrosted, beans only not whole pods)
• 1 mango or pineapple peeled and small diced
• 1/2 diced and deseeded cucumber (optional)
• 1 cup chopped cilantro
• 2 thinly sliced scallions (green onions)
• ½ avocado, diced (optional)

INSTRUCTIONS

1. Prepare the dressing: In a large bowl, whisk together the grapefruit juice, lime juice, oil, honey, jalapeño and salt. Taste and add more jalapeño if you’d like more heat.
2. Put the defrosted shrimp in a medium bowl, add 2 tablespoons of the dressing as a marinate for 15-30 mins while you heat a grill or grill pan over medium-high.
3. Reserve 2 more tablespoons of the dressing from the large bowl, then add the cabbage, edamame, mango or pineapple and scallions to the large bowl; toss to coat thoroughly.
4. Grill (or use a non-stick grill pan) the shrimp until lightly charred and cooked through, about 3 minutes per side.
5. Transfer the spicy slaw to a large bowl or platter. Lay the shrimp on top and drizzle with the remaining 2 tablespoons of dressing over it.
6. Serve!