This shrimp recipe turned out to be a crowd pleaser tonight!

Try it with a large spinach salad for a light dinner or take it along next time it’s your turn to bring an appetizer. Guaranteed to please!

2 lbs steamed shrimp
1/3 cup olive oil
1/4 cup white wine vinegar
3 tablespoons lime juice
1 jalapeno pepper, seeded and finely chopped
4 teaspoons honey
3 teaspoons Caribbean jerk seasoning
2 medium peaches, peeled and cubed (mango is good too!)
1 small red onion, thinly sliced and separated into rings

Whisk together the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning.
Place shrimp in a ziploc bag. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours.
Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer the shrimp, peach, onion and lime. Drizzle with remaining marinade.

Just got in from my local Whole Foods store with THE most beautiful tuna to prepare for tonight. Great tip on selecting your tuna is to ask for “sashimi grade”…in all actuality I believe it is more of a marketing term than an actual “grade”, but when the butcher left his post and went in the back to get my tuna, I got excited. A really fresh tuna is easy to spot since it has no pearly rainbow discolorations, no smell, and no sleazy discharge!

Here is a recipe from Muscle and Fitness Hers, that I will be using for my perfectly plump tuna steaks!

INGREDIENTS: (Serves 4)

2 Tbsp. balsamic vinegar

2 Tbsp. low-sodium soy sauce (or 2 tsp. wheat-free tamari)

1 Tbsp. grated fresh ginger

1 clove garlic, minced

1 green onion, thinly sliced (optional)

1 tsp. lemon juice

2 (6-oz.) fresh sushi-grade ahi tuna steaks (3⁄4-inch thick)

1. Mix balsamic vinegar, soy sauce, ginger, garlic, green onion and lemon juice in a large bowl.

2. Place tuna steaks in bowl with the marinade, cover tightly and refrigerate at least one hour.

3. Heat a nonstick skillet over medium-high to high heat. When pan is hot, remove tuna steaks from marinade and sear them for 1-11⁄2 minutes per side for rare tuna; heat longer if you want tuna cooked through.

4. Remove from pan and slice into 1⁄4-inch-thick slices. Serve alone, atop lettuce or with brown rice.

NUTRITION FACTS (per serving, tuna only):

213 calories, 51 g protein, 3 g carbs, 2 g fat,

0 g fiber, 270 mg sodium