Makes: 4 servingsPrep: 40 mins Cook: 7 mins Carb Grams Per Serving: 4
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
pinch ground allspice
1/4 teaspoon salt
1 pound large shrimp, peeled and deveined
10 ounces fresh baby spinach
3 tablespoons extra-virgin olive oil
1. Mix the coriander, cumin, paprika, cayenne, allspice and 1/8 teaspoon salt in a small bowl. Place the shrimp in a large bowl, add the spice mixture and toss to coat. Cover with plastic wrap and refrigerate 30 minutes.
2. In a large bowl, combine the spinach, oil and remaining salt. Divide spinach and shrimp evenly among four 15-by-12-inch sheets of heavy-duty aluminum foil. Bring the edges of each sheet together and fold tightly to seal.
3. Heat the grill to medium high. Place packets on grill and close the cover; cook until spinach is wilted and shrimp is opaque, 5 to 7 minutes. Serve immediately.
Servings Per Recipe: 4
PER SERVING: 229 cal., 12 g total fat (2 g sat. fat), 4 g carb. (2 g fiber), 25 g pro.