Carrot Slaw

This recipe is a great way to add to the plate. Not to mention it's an unusual use of carrots. It's not often you see a raw carrot side dish.

Carrot Slaw
Adapted from Seasoned in the South by Bill Smith

If you aren't a big fan of garlic, I suggest starting off with one clove of garlic. Since this dish is raw you get the full flavor of the garlic.

2 cloves garlic
1 lb of carrots, peeled and sliced
1/2 lemon
1 1/2 tablespoons extra virgin olive oil
1/8-1/4 teaspoon cumin, to taste
Salt and pepper

Add the garlic and carrots to the bowl of a food processor. Zest the lemon and add the zest to the carrot/garlic mixture. Remove the rind from the lemon and any seeds; add the pulp to the food processor. Pulse the food processor until the carrots are medium to finely chopped (it's a matter of personal preference). Slowly add the olive oil. Remove the top of the food processor and add the cumin. Season to taste with the salt and pepper.

Recipe: Shrimp Scampi

While we were visiting my family over the weekend we stopped at the dock to see if there was any fresh shrimp. We were in luck - we picked up seven pounds of white and brown shrimp. My husband, who is just starting to eat seafood, had never had shrimp before so I made him my favorite shrimp dish - shrimp scampi. Who can resist shrimp coated in butter and coconut oil?

Shrimp Scampi

1 pound fresh shrimp, peeled and cleaned

2 tablespoons butter

1 tablespoons coconut oil

2 cloves garlic, chopped (feel free to add more if you love garlic)

1/4 lemon

1/8 teaspoon dried red pepper flakes

Parsley (I used dried)

Salt and pepper

Heat 2 tablespoons butter and 1 tablespoon coconut oil in a large pan over medium heat. When the butter has stopped foaming, add the shrimp. Spread around the pan so that there is a single layer of shrimp. Cook for about 1 minute. Add the garlic and red pepper flakes. Flip the shrimp over and cook for another 2 minutes. The shrimp are finished cooking when they turn completely pink. Squeeze lemon over shrimp, being careful not to let any seeds fall in. Sprinkle with parsley, salt and pepper to taste. Remove from pan and enjoy!