Sauteed Shrimp with Macadamia Salsa

If you prefer, you can purchase shrimp that has already been peeled and deveined - might be more costly, but perhaps the convenience is worth it!

2 lbs. shrimp
2 tblsp coconut oil
2 tblsp chopped parsley
1 tblsp fresh garlic minced

Heat coconut oil in skillet over med high heat. Add garlic and sautee briefly (30 seconds). Add shrimp and parsley and sautee for 2-3 minutes until shrimp is cooked through and pink.
(I like to make these in several batches at a time, rather than the entire 2 lbs, since they cook better this way. If you choose to split into batches, make sure you do the same with the rest of the ingredients). Serve with a generous helping of salsa.


Macadamia Salsa

¼ cup macadamias, halved
½ cup chopped tomatoes
1 avocado, peeled, seeded and diced
3tbs coriander, chopped
3tbs parsley, chopped
Olive oil

Macadamia Salsa courtesy of paleodietrecipes.com