Shrimp & Basil Tomatoes – HCG Diet Approved!

This meal is So Yummy!!  I honestly can say that you don’t feel like your are on a restricted diet with this.  I bought 3/4 pound of 31-40 size shrimp.  When I weighed it out, it made 3 servings (300g each).  Each serving wound up being 11 shrimp.  There were actually 2 extra shrimp but that is not too bad.  I decided to cook all three servings today and then package one up for tomorrow and freeze one for 2 days from now.

First I cleaned the shrimp.  Then I sprinkled one of my favorite Penzy’s Spices, Trinidad on top.

Then I cut up a tomato for my vegetable serving. I found the best certified organic Balsamic Vinegar made by Spectrum when starting this diet.  I drizzled some over the tomatoes, then sprinkled with salt and fresh ground pepper.  A wonderful pepper that I recently discovered at Whole Foods isFrontier Smoked Black Peppercorns.  It tastes amazing and I use it on everything now.  It is certified organic too!

Heat your grill 350 degrees.  Using a grill basket for the shrimp, cook the shrimp till it is no long pink.  About 10 minutes.  I like my shrimp well done so I always give it a couple of minutes on the grill even after they first look done.

Then add a sprig of fresh basil and enjoy!!