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    Sweet, salty, and spicy-- the rub will keep up to 6 months in your freezer, but the shrimp will be gone in an instant!

    • Mary Raine

      A Doctor's Kitchen by Deborah Chud, MD | Grilled Shrimp with Smoky Barbecue Rub. #food #recipe #seafood #shrimp

    • Carmen Banks

      Grilled Shrimp with Smoky Barbecue Rub -- Healthy Shrimp recipe, Healthy Spice Rub, Healthy Tex-Mex recipe, Protein, Seafood recipe, Shellfish recipe

    • Kimberly Geary

      Grilled Shrimp with Smoky Barbecue Rub.. OMG to pick out which recipe to post is the tough part..There are soooo many good one's

    • Cipriana Elisa

      I don't eat seafood, but I must try this for my family. :) Grilled Shrimp with Smoky Barbecue Rub

    • Moore Tea

      Could you see yourself drinking this with Taj's Masala Chai Ice Tea at a cookout???

    • LaVetta White

      Grilled shrimp with Smokey BBQ Rub - Does anyone have this recipe?

    • Rachel Pritchard

      Sweet, salty, and spicy shrimp. Oh how I miss fresh seafood

    • Jennifer Lammers

      Cajun shrimp! #food #recipes #seafood

    • Linda Mazar

      Grilled Shrimp with Smoky Barbecue Rub HEALTHY SHRIMP RECIPE, HEALTHY SPICE RUB, HEALTHY TEX-MEX RECIPE, PROTEIN, SEAFOOD RECIPE, SHELLFISH RECIPE Ben Gebo Photography STRATEGY SESSION: By featuring shrimp in this recipe, I automatically keep total fat, saturated fat, and calories low. Because, in my opinion, the flavor of olive oil would not be compatible with this dish, I use macadamia nut oil, the healthiest of all neutral culinary oils. The holidays exhaust me. The weather in New England becomes a challenge and everything bogs down. The stores are crowded, the lines long; everyone seems grouchy. Cooking obligations multiply and quantities escalate. Prep-work and clean-up balloon and threaten to overwhelm. As I slog through the weeks between Thanksgiving and New Year’s, I notice that an increasing number of self-conversations begin “When this is over…” or “After the first of the year…”. These preambles generally lead into fantasies about simplifying life–especially my cooking life. At such times, I rely on recipes that require no thought and little effort. These dishes often involve advance preparation of a single component that has the power to transform good ingredients into something great. Marinara sauce is one example, and this smoky barbecue rub is another. They’ll both keep in the freezer for up to 6 months, and — during that time– they give real meaning to the phrase “I’m there for you.” I get two kinds of satisfaction from this practice. First, I feel comforted by the knowledge that my frozen friends are available at a moment’s notice. And then, when I actually put one of them to use, I feel as though someone has taken care of me. That I’ve done it myself is beside the point. Serving Suggestions: Without a doubt, my favorite accompaniment is black beans in almost any form. (Try Amazing Black Beans with a Sofrito.) Cole slaw would be another excellent choice. Interesting versions of each are coming soon to Recipe of the Week.   Note: This recipe is now exclusively available on Trufflehead, my healthy cooking app for iPhone and iPad. You can click the ad below to read about Trufflehead on iTunes and you can see it in action in the accompanying video. If you have an iOS device and would like a free download, I would be happy to provide one while supplies last. Just use the contact button in the nav bar to let me know.

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    Sweet, salty, and spicy— the rub will keep up to 6 months in your freezer, but the shrimp will be gone in an instant!

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    Went to Texas Roadhouse this weekend and fell in LOVE with their Grilled shrimp. Which is weird cause I don't usually go for that at a steak house. Any way Now I am on the hunt for more healthy Shrimp recipes. Going to get fresh shrimp this week at Wegmans!! YIPPY!!

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