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Scroll down for Today's Recipe: Grilled Lemon Prawns with Coconut Cream Squash Noodles Friendly reminder, don't forget to claim your $50 account credit! ==> Claim your $50 account credit here I know every little bit helps… So please don't lose another $50: ==> Claim your $50 account credit here before it expires at midnight and let us match you $ for $ on your future SANE orders! To your best health, Jonathan Bailor, (347) 979-1735 Chief Research Director | SANE.MD New York Times Bestselling Author Father of Aavia, Keirra, and Amarra PS: Want to break free from chronic congestion? Unlock the kitchen remedy for coughs and sinus relief in this FREE report. Click here for instant access! Recipe of the Day: Grilled Lemon Prawns with Coconut Cream Squash Noodles Ingredients 1 1/2 lb / 670g pre-cooked shrimp, tail-off and deveined 2 tablespoons coconut oil, warmed until just liquid 1 tablespoon dried rosemary Juice and zest from 1 lemon Fresh ground lemon pepper 2 tablespoons coconut oil 4 large yellow squash (zucchini) 2 large green squash (zucchini) 1/2 cup / 4 fl oz. heavy cream Freshly ground pepper Directions Place shrimp, 2 tbsps of liquid coconut oil, rosemary, lemon juice, zest and lemon pepper in a bowl and mix well. Set aside to marinate for at least 30 minutes, stirring occasionally to keep the prawns thoroughly coated. Julienne the yellow and green squash with a julienne peeler or a mandoline. Heat 2 tbsps of coconut oil in the largest pan you have, over a high heat. It is easier to toss the "noodles" well if you have a large pan. Toss the julienned squash in the pan with the oil, seperating the "noodles" as you do so. Heat for 1 minute. Meanwhile, heat a griddle over high heat. Pour the heavy cream into the squash and season with ground pepper. Cook squash for another minute until the cream just starts to boil, tossing the squash frequently. Stir the prawns in the marinade and then spoon the prawns onto the hot griddle. Grill on high until warmed through & starting to brown, about 1 minute. Toss the squash to make sure it is evenly coated in cream and turn into a serving dish and cover with a lid (or foil) while prawns heat. Pile "noodles" onto each plate and place prawns over the top. Spoon a little of the lemon marinade over the prawns. by Carrie Brown (enjoy more recipes and amazing cook books by Carrie) Copyright © 2024 SANESolution, All rights reserved. This email may be considered an advertising or promotional message. You received this because you signed-up with SANESolution a while back, but I don't want to be a bother :-) To stop getting subscriber-only savings, recipes, and tips, please unsubscribe below. Privacy Policy Our mailing address is: 227 Bellevue Way NE, Suite 257, Bellevue, WA 98004, USA You can update your preferences or unsubscribe from this list