The Shrimp with Lemon Sauce recipe was fantastic.  It could easily be titled Shrimp with Broccoli.  Either way, it was fast and easy.  Kids liked it too, although my son varied the recipe a bit by dipping the shrimp in ketchup and coating the broccoli with shredded cheese (even a 6-year-old knows that shredded cheese is good on pretty much everything.  Note that shredded cheese, unfortunately, does not appear to be part of the Slimmer Mediterranean Diet, although I haven’t gotten far enough into the book to confirm this).

Shrimp with Lemon Sauce (serves 1 – I quadrupled for 4 and had plenty)
(recipe from Slimmer: The New Mediterranean Way to Lose Weight by Harry Papas, recipe used with permission, to buy the book click here)

1 teaspoon olive oil
1 garlic clove, minced
Salt and pepper to taste
4 oz jumbo shrimp, peeled and deveined
1 cup broccoli florets, steamed to crisp yet tender (steam for 6-8 minutes before you start the recipe, take off stove immediately and run under cool water to stop the cooking)
1/4 cup vegetable broth or water
Juice of 1 lemon

1. Heat the oil in a nonstick skillet over medium heat. Add the garlic and cook for a few seconds. Season the shrimp with salt and pepper and add to the skillet.

2. Cook, stirring frequently, until the shrimp is pink, about 2 minutes.  Add the remaining ingredients, stir well to coat, and cook for 1 minute more. Serve immediately.

Remember to increase the recipe if making for more than one!  And serve with a big tossed salad.