[wpurp-searchable-recipe]Grilled Coconut Marinated Shrimp – – peeled and deveined wild shrimp, Sea salt and freshly ground black pepper to taste, unsweetened canned coconut milk, ghee, chopped kale, large zucchini (sliced), garlicminced, large avocados (peeled, pitted, and cubed,), chopped fresh cilantro, coconut oil, , In a large bowl, place shrimp. Add salt and pepper to taste, and coconut milk. Mix well and cover and let sit at room temperature for 1/2 hour.; Preheat grill to MEDIUM-HIGH. Brush grill grate with ghee. Place the marinated shrimp on grill for 1 to 2 minutes a side, until the shrimp are cooked through. Remove and set half aside for lunch the next day (Grilled Shrimp Salad).; On a large piece of aluminum foil, place kale, zucchini, garlic, avocados, and cilantro. Season with salt and pepper to taste and coconut oil; mix well. Wrap foil so that veggies are completely covered. Place on grill for 8 to 10 minutes, or until veggies are soft. Remove and serve in bowl with shrimp.; ; – <p>Related Lunch Recipe: <a href="https://members.savingdinner.com/recipe/grilled-shrimp-salad-2/">Grilled Shrimp Salad</a></p> – Dinner – Hot Melt Diet – Hot Melt Diet – Vol. 2[/wpurp-searchable-recipe]
