Grilled Cilantro Lime Shrimp with Roasted Poblano Sauce

These grilled cilantro lime shrimp are delicious with a creamy roasted poblano sauce. This gluten-free dish is full of fresh flavors and would be great at a summer barbecue or for a quick dinner during the week.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Zest and juice of 1 lime
• Salt and pepper to taste
• 2 poblano peppers
• 1/2 cup Greek yogurt
• 1/4 cup fresh cilantro leaves
• 1 clove garlic
• 1 tablespoon lime juice
• Salt to taste
• Skewers for grilling

Instructions:

Warm the grill up to a medium-high level

Put chopped cilantro, cumin, paprika, lime zest, lime juice, salt, and pepper in a bowl

Add the minced garlic and mix well

Toss the shrimp in the sauce to coat them

Allow to sit for 15 to 20 minutes

Roast the poblano peppers on the grill until they are charred all over while the shrimp is on the grill

Cover them with plastic wrap and put them in a bowl

Let them steam for 10 minutes

Take off the peppers' skins, take out the seeds, and chop them up

Roasted poblano peppers, Greek yogurt, cilantro leaves, garlic, lime juice, and salt should all be put in a blender

To make the poblano sauce, blend everything together until it's smooth

Skewer shrimp that has been marinated

Cook the shrimp on the grill for two to three minutes on each side, or until the shrimp are pink and opaque

Put shrimp skewers on a grill and put roasted poblano sauce on the side for people to dip them in

Have fun!

Gluten-Free Strawberry Shortcake

Enjoy a tasty version of strawberry shortcake that doesn't contain gluten. This recipe calls for fresh strawberries and whipped coconut cream on top of a tender shortcake made with almond and coconut flour.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• 1 cup coconut cream
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

Instructions:

Warm the oven up to 175F 350C

A 8x8-inch baking pan should be greased

Put coconut flour, tapioca flour, baking soda, and sea salt in a bowl and mix them together

Melt the coconut oil and mix it with the maple syrup, eggs, and vanilla extract

Mix everything together well

Spread the batter out evenly in the baking pan that has been prepared

If you stick a toothpick into the middle and it comes out clean, the cake is done after 20 to 25 minutes

Now it's golden brown

Before cutting the shortcake into squares, let it cool all the way down

Mix maple syrup, vanilla extract, and coconut cream in a different bowl until the cream is light and fluffy

Spread a piece of shortcake out on a plate and top it with strawberry slices and whipped coconut cream

Have fun!