3 quarts water
1/2 bunch parsley
1 1/2 lemons, halved
1/4 cup Cajun spice blend
2 cloves garlic
2 tablespoons canola oil
2 1/2 pounds medium-large shrimp
Bring water, parsley, lemons, spice blend, garlic and oil to a rolling boil. Add shrimp and return to a boil. Continue to boil just until shrimp are pink. Remove from heat. Drain, peel, devein shrimp and place in ice to cool quickly.
Serve as an appetizer, snack, or on top of a bed of greens for a light meal.
Phoebe’s “goopin” free PB&J
2 slices of gluten free bread
4 tablespoons of almond butter (or your favorite nut butter, except peanut)
½ cup seedless grapes, sliced thin (red is my favorite for this)
Toast the bread. Spread each piece with 2 tablespoons of nut butter and top with sliced grapes. A perfect snack, or light breakfast.