Now if you know me, you know that I don’t eat any kind of fish. Not sure why, I just don’t like it, however I know ALOT of people do, I feel bad my husband does but I can’t eat it never mind cook it! But I promise to keep adding recipes that consist of fish even if I don’t like it. This recipe also came from eating well and it says you can refridgerate for up to 2 hours before serving.


  • 3 tablespoons minced garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 1/4 pounds cooked shrimp


Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.


Per serving: 73 calories; 3 g fat ( 0 g sat , 2 g mono ); 92 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 10 g protein; 0 g fiber; 154 mg sodium; 108 mg potassium.