Butterflied Shrimp in Hot Chocolate Sauce

Serves 4 
8 Large Prawns ( shrimp) in the shell 
1 tbsp AP flour 
1 tbsp dry sherry 
juice from a lg orange 
1 1/2 oz of bittersweet chocolate ( chopped up good) 
2 tbsp EVOO 
2 garlic cloves 
piece of ginger root ( finely chopped up, you may be able to buy this already cut up) 
small dried chili ( chop up with seeds) 
salt & pepper to season if you wish 

~Peel the shrimp leaving the tails on then butterfly your shrimp ( cutting along the back and cleaning out the dark intestinal tract)once this is done press them down to flatten out the backs of them , then dust them with the AP flour 
~ On low heat in a saute pan add your sherry, orange juice and heat , once heated remove from direct heat and add your chocolate stirring till melted. 
~In another saute pan add your EVOO to med-high heat, then add your garlic, ginger and chili . Cook for about 2 mins until all is golden. With a slotted spoon remove all bits from the oil and put in a bowl. Then add your prawns cut side down and cook for about 2-3 mins until golden brown, then turn and cook for another 2 mins. 
~ Return your garlic mixture, and then pour your chocolate sauce over your Prawns. Cook for about a min turning your prawns so they get evenly coated in the sauce. Season to taste and serve it up. 


Cals-125 
Protein-8.5g 
Carb-6.5g 
Fat-6.9g 
Sodium-88mg 

Fresh Veggie Salad

I love making this in the summer time for picnics and BBQ's. The hubby likes to put this over grilled chicken 

serves 6 
1 red pepper 
1 green pepper 
1 yellow pepper 
1 carrot 
1 cucumber 
6 tomato 
3 garlic cloves ( chopped) or get the already chopped or minced 
3 spring onions or as most know it as scallions 
some fresh cilantro ( enough to make a few tbsp) 
Fresh dill, parsley and mint leaves ( again enough to make 2 tbsp of each) 
1 Hot chili ( if you want some heat in it , if not leave it out) chopped up 
4 tsbp EVOO 
juice from 2 lemons 
Pepper 

~ Finely dice up the first 6 ingredients and put in a large mixing bowl 
~ Then chop your garlic, scallions, and herbs. ( if you need some tips on how to cut your herbs so they have to most flavor check out FoodNetwork on knife skills) I tend to roll my leaves up and cut on a angle to give me pretty ribbon cuts 
~Then combine your veggies, garlic , herbs and pour your EVOO and lemon juice , and pepper all together and toss. 
Cover and chill in fridge before serving. 

Cals-116 
protein-3 
carb-12 
fat-6 
sodium-21mg