- Place about 25-30 large shrimp in a pan on medium heat to cook for about 8
minutes, or until they turn pink are fully cooked. Sprinkle with 1 tablespoon of
cayenne red pepper.
- While the shrimp are cooking, cut the base from one head of iceberg lettuce then
cut the head in half. Peel apart a few layers at a time, creating 6 lettuce cups.
- Slice 1 avocado and shred 1 carrot, dividing them equally between the 6 lettuce
- Finely slice 2 persimmons, ½ onion, ½ tomato, and 1 yellow bell pepper. Mix all
together with the shrimp and divide evenly among the six lettuce cups on top of
the carrots and avocado.
- Serve with fresh squeezed lime.
Shrimp are one of the few foods that contain adequate levels of three important B vitamins: B12, B3, and B6. And though, as you may have heard, the cholesterol content of shrimp is high, the omega 3:6 ratio of shrimp is fantastic!
But, what does that mean? Omega 3 fats are good, healthy fats, which can actually lower the levels of the bad, unhealthy fats in your body. Fats are not your enemy! It is just about consuming the right types of fats. Avocado is another great source of omega 3s! So, combine these two foods and you have a wonderful dish packed with healthy fats that are associated with a lower risk of many debilitating diseases, such as obesity, high blood pressure, and type II diabetes.
Also, persimmons and carrots are both high in vitamin A, which is very important for eye health. Combined with the vitamin C from the tomato and the lime, and you can help protect your body against age-related macular degeneration (or loss of vision as you get older). The combination of foods in this dish also provides a wide variety of antioxidants, which protect the body against cancer development. In fact, shrimp have an unusually high content of selenium! So eat up and enjoy!