1/2 cup sweet rice wine (found in the Asian section of most grocery stores)
3 tablespoons tamari (soy sauce)
1/4 cup australian yam-daisy greens, chopped (or fresh scallions)
1 meyer lemon, juice of
Total Time: 17 minPrep: 12 minCook: 5 minYield: 4Level: easy
Directions
Sauté the garlic and minced chilies in extra virgin coconut oil over medium-high heat until garlic turns slightly brown.
Add the rice wine and cook for 1 minute to evaporate the alcohol.
Then add Tamari and lemon aspen (or Meyer lemon) juice.
Let cook for 1 minute.
Stir, add the shrimp, and raise the heat to high.
Cook, stirring often, until the shrimp become pink – between one and two minutes. Then remove from the stove immediately, garnish with chopped scallions, and serve the shrimp, along with the sauce.
Tip!
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.