1 1/2pounds largeshrimp(about 26) peeled and deveined
sea salt
Instructions
In a food processor, combine strawberries, mint, honey and coconut milk; process until smooth.
Heat the ghee (or olive oil) in a large skillet over medium-high heat; add shrimp, lightly season with salt and cook for 3 to 6 minutes per side until shrimp are pink and opaque.
Serve strawberry mint gazpacho over the shrimp.
Notes
SERVING SUGGESTION: Steamed asparagus and Cauli-Rice (in a food processor or blender, process cauliflower till it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork).