Nutrition Facts

Serving Size 283 g

(Approx. 4 Servings)

Amount Per Serving

Calories	620	Calories From Fat	490

% Daily Value*

Total Fat 56 g	86%

Saturated Fat 8 g	40%

Trans Fat 0.0 g

Cholesterol 180 mg	60%

Sodium 1070 mg	45%

Total Carbohydrate 12 g	4%

Dietary Fiber 3 g	12%

Sugars 1 g

Protein	22 g

Vitamin A 20%	•	Iron 8%

Vitamin C 45%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Gulf Shrimp with Okra & Jalapeño Gremolata

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 Lb wild Gulf shrimp, thawed if necessary

1 cup(s) Extra virgin olive oil, divided use

1/2 Tsp Kosher salt, plus more as needed

1/2 Tsp Ground black pepper, plus more as needed

2 large Limes, zest of 1 lime and juice of both

1/2 cup(s) fresh cilantro, leaves only loosely packed

2 Garlic cloves, minced or smashed

16 Oz Pickled okra, drained and rinsed

1 jalapeño pepper(s), seeded and stem removed

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Instructions

Preheat grill to 350°F or medium high temperature.

In a bowl toss shrimp with 2 tablespoons olive oil, salt and pepper. Set aside.

To make gremolata, combine lime zest and juice, cilantro, garlic, okra and jalapeño in a food processor bowl. Pulse until just combined and still slightly chunky. Pulse more if you prefer a finer texture.

Pour gremolata into a serving dish and fold in remaining olive oil until smooth. Season as needed to taste and set aside.

Grill shrimp 2 to 3 minutes per side or until just pink and curled into a "c" shape.

Plate and drizzle with gremolata. Season to taste as needed.