Lemon Spiced Shrimp with Spaghetti Squash

Ingredients:

Shrimp (deveined and shelled)

Worcestershire sauce

Spaghetti Squash

Small white onion

2 garlic cloves

Mrs. Dash (lemon pepper)

Black pepper

Seasoned salt

Honey

Parsley

Olive oil (This time I used a Mediterranean blend by Pompeian. It has Extra Virgin Olive oil, Canola oil, and Grapeseed oil. However, extra virgin olive oil is a perfect substitute)

1. Thaw the shrimp and rinse them. Place in a ziploc bag and set aside (shopping bag works too, just make sure it doesn't have any holes in it!)

2. In a bowl, mix the ingredients of the marinade together 

     1/4 cup of fresh lemon juice (about 2 whole lemons)

     1/4 cup of Worcestershire sauce

     1 tablespoon of chopped garlic

     1/2 small white onion

     1 tablespoon of chili powder

     1/2 tablespoon of black pepper

Pour marinade into the bag with shrimp, remove as much air as possible, close the bag and refrigerate for 30 minutes. *This marinade is perfect for grilling the shrimp as well, which is a great alternative for this dish is if you have a grill*

3. While waiting on the shrimp, take your spaghetti squash and cut it in half. Use a spoon to scoop out the seeds.

4. Take a large microwavable bowl and fill it about half way with water. Place one half of the squash face down into the water and place the bowl in the microwave for 15 minutes. Once finished, remove squash from water (carefully) and set aside to cool. Do the same for the other half.

5. Once both halves have cooled, use a spoon to scoop the squash (which will come out as spaghetti strands) into a bowl. Remove excess water and season with seasoned salt, Mrs. Dash lemon pepper, and black pepper. Set aside

6. In a medium pan, heat olive oil (enough to cover the bottom) and add shrimp. Cook shrimp until pink, which should take about 5-6 minutes. Be careful not to overcook the shrimp. 

7. Once done, mix the shrimp with the spaghetti squash. Top with worcestershire sauce and honey.

-Let's eAt