1 1/2 pound shrimp, shelled
1 Teaspoon dried rosemary
2 Tablespoon olive oil, divided
1/4 Teaspoon saffron threads
2 Cups packed, one-inch cubes of French bread, soaked 15 minutes in 1/2 Cup water
2 large garlic cloves
1/4 Cup almonds, finely ground
6 Tablespoons fresh lemon juice
1/4 Teaspoon salt
2 Tablespoons water
In a bowl stir together the shrimp, rosemary, and 1 Tablespoon olive oil, and marinate, chilled, for 1 hour.
Place saffron threads in a small saucer and microwave for 10-20 seconds, until brittle. Add saffron, remaining 1 Tablespoon olive oil, and all other ingredients to a food processor or blender, and puree until smooth, scraping down sides with a rubber spatula as necessary. Transfer dip to serving bowl.
Thread shrimp on metal skewers and grill over medium high heat in grill pan (or over charcoal grill) just until cooked through, about 2 minutes per side. Serve shrimp with dipping sauce.
All recipes included in Eating for IBS have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)
All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.