I always keep a bag of wild, frozen shrimp in the freezer for easy, go-to meals. The marinade used to season the shrimp is full of flavor and texture thanks to the ground mustard. Feel free to use this marinade when cooking other fish.

This dish is the perfect low-carb entree, making it a healthy and delicious meal, enjoy!

Shrimp Marinade:

• 2 lb. peeled & deveined Shrimp
• Juice of 1 Lemon
• ½ tsp. EVOO
• ½ tsp. Salt
• ¼ tsp. Red Pepper Flakes
• 1 tsp. Ground Mustard
• 1 tsp. Garlic Powder
• 1 tsp. Dried Parsley

Place the shrimp in a medium-sized mixing bowl and add all of the marinade ingredients. Be sure to mix well and place into the fridge to stay cool and marinate for 15 minutes.

Grill the shrimps for three minutes on each side. I grilled these indoors using a Cuisinart Grill Pan.

For a low-carb meal option, serve the shrimp over sautéed Broccoli. To make the broccoli, use one head of broccoli and sauté with 1 TB EVOO, three garlic cloves, and season with salt and pepper. Let that cook for 5-7 minutes. Then, add ¼ cup of low-sodium, fat-free chicken broth and cover to steam on medium heat for 3-5 minutes.

Plate the broccoli and serve the shrimp over it, and garnish with Grana Padano cheese.