Using this delicious cookie recipe, I can produce cookies that are both soft and hard. Although they are intended for breastfeeding mothers, my entire family loves these cookies. Remove the brewer’s yeast if you don’t require them for lactation. Don’t skip the coconut oil, oats, brewer’s yeast, and flax meal since they all aid increase milk production during breastfeeding. Keep in a cookie jar with a tight lid. Bread dough can be frozen.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound uncooked medium shrimp, peeled and deveined
- ½ cup Italian-style salad dressing
- ½ cup lime juice
- 2 medium red bell peppers, chopped
- 1 medium onion, finely chopped
- 1 stalk celery, chopped
- 1 tablespoon chopped fresh cilantro
- 1 pound romaine lettuce, torn
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.
- Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.
- Place lettuce on a serving plate. Top with shrimp mixture and serve.
- You can use lemon juice instead of lime, if desired.
Nutrition Facts
| Calories | 154 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 1 g |
| Sodium | 470 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |