M A K E S 4 S E R V I N GS
P R E P T I M E : 10 M I N U T E S
CO O K T I M E : 10 M I N U T E S
This recipe uses a Middle Eastern spice mixture called baharat that adds exotic flavor and depth to virtually any dish. One of the several spices in this blend is black pepper, known to promote a healthy metabolism. Add in three negative calorie veggies—kale, cauliflower, and cucumber—and you have a unique and delicious fat- burning meal.
2.5g fiber 172mg sodium
2 tablespoons freshly squeezed lemon juice
6 caper berries, lightly chopped
1 tablespoon extra-virgin olive oil
4 cups thinly sliced cucumbers
2 cups grated cauliflower (grated on large side of box grater)
1½ cups finely chopped kale, tough ribs removed
Baharat spice blend (available at ethnic stores and many grocery stores)
Olive oil cooking spray
16 ounces peeled, cleaned, and deveined shrimp
1. Combine the lemon juice, caper berries, and olive oil in a large mixing bowl. Add the vegetables and toss to coat well. Season with salt and the baharat spice blend.
2. Preheat a grill or a grill pan to medium-high. Spray the shrimp with cooking spray, then season them with salt and the spice blend. Place on the grill and cook on each side until lightly charred and cooked through, about 2 minutes per side.
3. Add the shrimp to the bowl and toss quickly to combine. Spoon the mixture onto four plates, dividing it equally, and serve.
Excerpted from The Negative Calorie Diet by Rocco Dispirito. Copyright © 2016 by Flavorworks Inc. A HarperWave book, an imprint of HarperCollins Publishers. Photos copyright Flavorworks Inc.