2 tablespoons olive oil
4 large cloves garlic, minced (about 4 teaspoons)
1 medium onion, diced
1 C large shrimp (about 20), peeled and deveined
1 (11-ounce) package frozen artichoke hearts
1/2 bag of frozen broccoli
juice of 1 lemon
4 T chopped fresh oregano
sea salt and pepper to taste
Heat the oil in a large skillet over medium heat. Add garlic and onion and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, broccoli and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the oregano, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve. Serve with gluten free pasta.
Clementine Margaritas - Pope St. Clement, disciple of St. Peter and St. Paul, is mentioned in Philippians 4:3, *"I ask you also, true yokefellow, help these women, for they have ...
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