Grilled Lemon Scampi

So I don’t know how many of you out there have led purely healthy lives, and those who know me will snort that certainly I am no testament to clean living. But I do know that I can’t party like a rock star anymore without feeling twice as much pain for three times as long afterward.

When I turned thirty I knew I had to quit smoking, and if I still wanted to wear a bikini that meant starting to work out. Up to that point, being skinny was a natural part of drinking more than I ate. But things change and by the time I was forty I realized that I had to not just eat less, but eat cleaner. Of course knowing and doing are separate disciplines and progress comes in small doses…or portions if you will. And hold the butter please.

I think the trick is to forgive yourself but never stop trying. I mean, this is California and we have to wear bathing suits. So, here it is, fresh and healthy, a great way to indulge without undermining your bikini weight.

About 18 shrimp or prawns, sustainably farmed if you can
¼ cup olive oil
Juice of 2 organic lemons
½ teaspoon grated lemon zest
2 garlic cloves, sliced
2 fresh parsley sprigs, chopped finely
Salt and fresh pepper
1 lemon, quartered

Shell and devein the prawns, leaving tails on. In a bowl, mix all other ingredients, except lemon quarters, and put prawns in to marinate for 3 hours covered in refrigerator.

Put 4-5 prawns on each of 4 skewers and grill over coals, turning once and basting with remaining marinade. Serve with quartered lemon. Serves 4.

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