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Pesto Grilled Shrimp - easy to make ahead and serve hot, room temperature or cold

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Here's a yummy way to grill shrimp that couldn't be easier. It's as simple as mixing the shrimp with pesto, threading the shrimp onto skewers (or putting it in a grilling basket), and putting it on a hot grill for 4 minutes. Done!

Good at any temperature! This tasty shrimp is so versatile since it can be served hot, room temperature or cold. Serve it at room temperature for an appetizer, cold on a salad, or hot on top of rice for dinner.

Make ahead convenience. I'm a fan of recipes that can be made a day ahead to reduce last minute prep stress when I'm serving a meal. These shrimp skewers can be assembled up to a day ahead and refrigerated. You can refrigerate them before or after grilling the assembled skewers. 

Step-by-step photos for making
Pesto Grilled Shrimp

Step 1. Assemble the ingredients:

  • raw large or jumbo shrimp, peeled and deveined
  • pesto -- store bought or homemade (here's my recipe); pesto is all you need to add flavor to the shrimp, since it is already seasoned with basil, olive oil, garlic, salt, pepper, nuts, and parmesan cheese.

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Step 2. If you're using wooden skewers, start soaking them in water. This will help keep them from getting too burned on the grill. I used 6" skewers--a good size for individual servings. 

Step 3. Rinse shrimp, drain, and pat dry with paper towels.

Step 4. Add shrimp and pesto to a large bowl and toss gently until shrimp is evenly coated. 

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Step 5. Thread the shrimp onto skewers, piercing each shrimp through the head and tail. I alternated the direction of the tail as I threaded these--only because they look prettier that way.

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Step 6. Put the skewers on a hot grill. Grill for 1-1/2 to 2 minutes on each side, just until they turn opaque.

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It's important not to overcook the shrimp. It cooks very quickly and will turn tough and rubbery if you overdo it.

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Eat now or make ahead. The shrimp can be eaten hot right away. Or, you can put it in a dish, cover, and refrigerate it. I made this shrimp a day ahead, and it was ready to serve the next day.

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Another option: skip the skewers and grill the shrimp in a basket. If you'd prefer to grill the shrimp without making skewers, I recommend using a grill basket so you don't have to worry about the shrimp falling between the grill grates. Simply place the shrimp in a single layer in the basket and grill until it just turns opaque, then use tongs to flip and grill the other side. This is a fast and easy way to grill shrimp.

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The basket-grilled shrimp can be served piled on a plate or in a bowl.

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A great way to feed a crowd! I periodically make lunch for my sons' company Less Annoying CRM. Pesto shrimp skewers were part of a picnic-style Italian meal where everything on the menu could be served cold or at room temperature. That made it easy to prepare everything ahead at home and serve it when I arrived at their offices--no stressing about serving hot food. Also on the menu was my antipasto with creamy Italian dressing and no-cook cherry tomato sauce on pasta. Since no heating is required, this menu is great for outdoor picnics, too.

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These yummy shrimp skewers are so easy to make. They can be an appetizer or a main course served over rice. I love them on salads, too!

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Make it a Yummy day!

Pesto Grilled Shrimp Skewers

By Monica              Servings: 8-10 6" skewers

Ingredients

  • 1 pound raw large or jumbo shrimp, peeled and deveined
  • 1/2 cup pesto, store bought or homemade*
*To make your own pesto, here's the recipe: https://www.theyummylife.com/How_to_make_Pesto

If using wooden skewers, place in shallow container and cover with water. Let them soak for at least 30 min.

Rinse and drain shrimp; pat dry with paper towels. Add shrimp and pesto to large bowl and gently toss until shrimp is uniformly coated.

Thread the shrimp onto skewers, piercing each shrimp through the head and tail. Alternate the direction of the tail as you thread them for an attractive presentation.

Preheat grill on high heat. Place shrimp skewers on hot grill and cook for 1-1/2 to 2 minutes on each side, just until opaque. Don't over cook. Grilled shrimp can be served right away or refrigerated and served the next day.

ALTERNATIVE METHOD: grill the shrimp in a basket. If you'd prefer to grill the shrimp without making skewers, use a grill basket so you don't have to worry about the shrimp falling between the grill grates. Place shrimp in a single layer in the basket and grill until it just turns opaque, use tongs to flip and grill the other side.

SERVING SUGGESTIONS:
--Cold with lightly dressed salad greens.
--Hot as a main dish, served over rice.
--Room temperature as an appetizer.

You might also like this similar recipe:

Spicy Grilled Shrimp
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Source: https://www.theyummylife.com/Pesto_Grilled_Shrimp

How I Learned To Stop Showing Off As A Defense Mechanism & Embrace True Vulnerability

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As a child, my school day routine involved being pulled out of bed at 5 AM and driven to the Marriot hotel in Northampton, England. I was carried into the office, a hotel breakfast was put in front of me, and I’d gain consciousness and peel the wax off my Babybell cheese. While I was coloring, playing with toys and losing the occasional baby tooth, my mother was upstairs serving breakfast and cleaning hotel rooms. She tells me that working at the Marriot was one of the best life experiences she ever had; the training was excellent, and it taught her how to have poise, professional confidence, and to make split-second decisions using your own initiative.

Large companies, as much as we complain about them, often have the best training — an almost parent-like nurturing environment. I can honestly say that as a very young single mother-only child unit, we both benefitted from that enormously. We were vulnerable and at the bottom of the capitalist food chain, but we were both well-dressed students living in a clean house with nice food and a good standard of living. Most importantly, we both had excellent manners, politeness and clean clothes were our armor and our currency. We may have lived on a £25 food budget, but we had intelligence and cultural capital.

My income has shrunk and swelled incrementally through career changes, and I have at times felt ashamed about my life not quite looking the way I feel it should by a certain age. My protection hasn’t changed much since I was five years old. I still wear the same armor of nice clothes and nice manners; I’m respectful and demure. I once heard a Japanese friend talking about how manners in Japan and England are very similar because we are both from islands and always in close quarters with other people. When you live in a small, crowded country, it is at times impossible to make a distinction between your own feelings and the responses you get from the people around you.

Comparing yourself to others is an inevitable thing we all do as humans, I sometimes suffer from terrible paranoia about what others think of me. I assume everyone thinks the worst and it makes me want to detach and withdraw and put my guard up as high as it will possibly go. I have been thinking about the very crucial difference between presenting yourself in a dignified way and simply showing off and presenting an image that is meant to intimidate others and keep them at a reasonable distance.

I am trying to be more vulnerable with people I am close to, instead of pretending that everything is okay and that I am okay when I feel as though I need help or comfort or advice. I get nervous sharing failures or my most fearful vulnerable thoughts with people, even though this is the very definition of intimacy. It separates your true friends from casual acquaintances whose approval you crave because it feels less painful than being judged or vilified for failing or showing an unattractive personal quality.

Showing off, on the other hand, is glazing over a vulnerable spot inside yourself, the desire to be loved, craving adoration or approval or the assurance that you are strong and successful. Hiding how you truly feel with hollow bragging, exaggerating or displaying material things with the intention of driving a wedge between you and a potential human connection with someone else who is probably struggling, feeling lonely and putting on a brave face. Showing off is an attempt at protecting yourself from pain, but only further isolates you from the human experience of bonding and comforting one another.

I spoke to my therapist about this problem I have, and in response, she sent me an odd homework assignment. The next time I was really in trouble and needed help, instead of pretending I was fine, I had to be honest about my problem and ask for help. It was my personal idea of hell and obviously something my proud, isolated self needed to work on.

The situation arose when I landed in London after a very delayed flight. I was supposed to take a train from Euston station back to my hometown, but it was 2 in the morning, and the train station was completely closed. After dithering around on the cold streets of London, I walked into a Premier Inn and asked if they had any empty hotel rooms. The man at reception told me the only room they had available was £200 and it probably wasn’t worth the money if I wasn’t going to spend a full night there. My pride wanted me to turn away and walk out, or worse, whip out my credit card and pay for the room. But instead, I told him I didn’t want to go back outside because it was cold and dark and I was worried something might happen to me.

I felt so vulnerable at that moment and a little embarrassed asking him for help, but to my surprise, he helped me. He told me that they had a room in the hotel with a TV, and he suggested I hide away in there and have a sleep on one of the sofas. I thanked him, made my bag into a pillow and slept under my ski coat in the quiet, warm little room, so happy to not be walking around outside in the cold. I quickly fell asleep, and five hours later, I woke up to the morning news on the tv and a latte and chocolate pastry he had left for me for breakfast.

I felt in that moment I had finally reset an old habit: I could have whipped out my credit card, spent an obscene amount of money so as not to appear desperate to someone I would probably never see again. I help other people all of the time and yet accepting help feels so unnatural to me, I need to work on that and reach out to people when I am in need of support. I felt in this moment that I learned the difference between dignity and showing off, dignity isn’t something you create yourself in your own isolation, hiding from the perceived threat of judgment from other people. Dignity is a standard we as a community should hold each other to; that when we are failing or lost or in need of help, we are not left in a state of indignity.

Something I want to work on with the people I feel closest to is how to connect with one another over our individual fears and vulnerabilities, and learning what the people I love need in order to feel dignified. Not putting on an air of affluence to hide from the scornful comments of acquaintances, but feeling connected to the people I love in our own personal, isolated forms of suffering. That, and the thank you note I sent in the post to Randal, who kept me warm and safe before finishing his shift at the Premier Inn to walk his two daughters to school.

Phoebe Prentice-Terry is a writer, art dealer, and survivor of David Cameron’s various experiments in human misery. She likes Gin and Tonics, French skincare products, and is most proud of her collection of Wolford bodysuits.

Image via Unsplash

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Source: https://thefinancialdiet.com/how-i-learned-to-stop-showing-off-as-a-defense-mechanism-embrace-true-vulnerability/

Tom Brady brainwashed Rob Gronkowski into his TB12 diet cult - The Takeout

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Photo: Adam Glanzman (Getty Images)

Patriots tight end Rob Gronkowski seems like a pretty impressionable guy, the kind of dude you could convince to lick a battery just by saying “Gronk, lick this battery.”

So it wasn’t hard for his teammate/Patrick Bateman lookalike Tom Brady to convince Gronk that he should also follow Brady’s notoriously restrictive diet regimen, which involves vegan food and “limited use of soy.” According to Business Insider, though, sentient refrigerator Rob Gronkowski is all about the diet! He says following Brady’s lead has “extended his career” and turning him on to the pleasures of avocado ice cream. He says he now eats plant-based meals 75 percent of the time, while “just keeping it clean” the rest of the time.

Gronk might be on board with this chia-seed, Amanda Chantal Bacon meal plan, but others on the team are not. A Patriots staffer told ESPN in January that Brady’s TB12 method—backed by the crapscience of hanger-on Alex Guerrero—feels “like a cult” to some other players. Well if it’s a cult, consider Gronk its Ma Anand Sheela, happily slopping avocado ice cream into his giant maw.

Editor’s note: The author is a New York Giants fan and avowed Brady hater.



Source: https://thetakeout.com/tom-brady-rob-gronkowski-diet-tb12-1829653434

Chili, lime And Pepper Chicken Skewers

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Chili, Lime And Pepper Chicken Skewers

Once upon a time we had the brilliant idea to grill up some sweet chili pineapple and shrimp skewers… it was, and still is, a fabulous meal. Recollections of each delectable bite linger around in our food memory, only shrimp is more of an impressive meal, than that of an everyday one. Take chicken for example – now that is a dish that can be offered with humbleness in a myriad of ways; with so many variations it can be served each day of the year as something new. Now, we all have our favorites, but we believe this one may just hit the spot!

It is really nothing new to combine chicken, lime and chili together. Mexican cuisine embraces it, and we’ve even accomplished that with a hot bowl of shredded chicken chili, absolutely lovely, by the way, on a cold winter evening. However, there is something primal about grilled meat on a stick which has been marinated in abundant spicy spices and is destined to be eaten by hand. Skewers are perfect for indulging in this time-honored tradition of cooking over flames. Think of it as a popular eating utensil and you’ll never look at a hamburger bun the same way again.

A simple cucumber and radish salad makes a wonderful accompaniment as the Paleo mayonnaise helps cool things down a bit. And never discount a refreshing ginger-turmeric lemonade in the heat of summer. Stay hydrated and enjoy all the spice you can handle!

Serves: 4Prep: 20 min + 2hCook: 20 min

Notice

Values are per portion. These are for information only & are not meant to be exact calculations.

Add to Meal Plan  

Ingredients

  • 4 chicken breasts, boneless, skinless, cubed
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. red chili flakes
  • 1/2 tsp. paprika
  • 1/4 cup fresh cilantro
  • Zest of 1 lime
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 tsp. raw honey (optional)
  • Sea salt and freshly ground black pepper
  • Wood or metal skewers

Chicken Preparation

Preparation

  1. In a bowl combine the garlic, chili flakes, paprika, cilantro, zest, lime juice, olive oil, honey, and season to taste.
  2. Whisk until well emulsified; add chicken to the bowl, and toss until everything is well coated.
  3. Marinate in the refrigerator, covered 2 to 8 hours.
  4. Remove the chicken from the marinade and thread on skewers alternating with chicken, bell pepper and onion.
  5. Preheat grill to medium heat.
  6. Pour the remaining sauce in a saucepan and bring a boil over medium heat, simmer 10 to 12 minutes.
  7. Brush the skewers with the sauce and place on the grill.
  8. Grill the skewers 3 to 4 minutes per side, or until no longer pink and cooked thorugh.
  9. Serve topped with extra cilantro and lime wedges.

P.S. Have a look at Paleo Restart, our 30-day program. It has the tools to let you reset your body, lose weight and start feeling great.

+ The Paleo Leap Meal Planner is now also available. Put your meal planning on autopilot!




Source: https://paleoleap.com/chili-lime-pepper-chicken-skewers/

15 Whole-Foods Plant-Based Recipes to Kickstart Your New Year’s Resolutions!

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15 Whole-Foods Plant-Based Recipes to Kickstart Your New Year’s Resolutions! - One Green PlanetOne Green Planet
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Source: http://www.onegreenplanet.org/vegan-food/15-whole-foods-plant-based-recipes-to-kickstart-your-new-years-resolutions/

Naturally relieve a nosebleed with these potent acupressure points

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Natural News is about to begin releasing lab test results for off-the-shelf food, supplement and pet food products, covering heavy metals, nutritive minerals, pesticides and herbicides. These details will be released exclusively to Natural News email newsletter subscribers (FREE) and will NOT be publicly posted on the website. To be alerted, join our free email newsletter now, and watch for lab test results in the weeks ahead.

Enter your email address below to subscribe to our email announcement list (but don't use gmail). Your privacy is protected and you can unsubscribe at any time. If you don't join our email list, you may never see our valuable content again via Facebook, Google or YouTube. CENSORSHIP has now reached EXTREME levels across the 'net. The truth is being suffocated. Subscribe now if you want to escape the delusional bubble of false reality being pushed by Google and Facebook.




Source: https://www.naturalnews.com/2018-12-21-naturally-relieve-a-nosebleed-with-acupressure-points.html

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