This is a great recipe for the Indian Summer we're having in CA! The mojito recipe is low calorie and I sub'd quinoa for rice in the shrimp dish so it's low carb and high protein:)
Shrimp (serves 2):
1 bunch mint
11 oz shredded unsweetened coconut
1 13.5 oz can unsweetened Coconut milk
2 cups quinoa
1 1/2 lbs shrimp (shells and tails removed)
Extra virgin olive oil
Rinse and dry the mint. Pull off the leaves. Chop 1 cup leaves, reserve the rest.
Juice and zest one lime. Cut the other one in quarters and reserve.
Combine mint, 1/3 cup Agave syrup, 1/3 cup rum, 3 Tbsp lime juice, 1 Tbsp lime zest and 1 tsp salt in a non reactive dish or bowl. Add the shrimp, place in the refrigerator and let marinate 15 minutes.
Put quinoa in a saucepan with 1 cup coconut milk, 1 cup water, 2 Tbsp shredded coconut, and 1 tsp salt and place over medium high heat.
Let the liquid in the rice boil until bubbles form on top of the quinoa. Cover and reduce heat to medium and let cook 10 minutes. Do not remove the lid, until you’re ready to serve it.
Remove the shrimp from the marinade
Heat a nonstick skillet over medium high heat, add 1 Tbsp olive oil and the shrimp.
Cook 2-3 minutes and turn over and cook another 3 minutes, until the shrimp turn pink and just begin to brown.
Remove the cover from the quinoa and fluff with a fork. Transfer to a large serving platter. Add the cooked shrimp to the platter and scatter the rest of the mint leaves over everything, garnish with the lime pieces.
Mojitos (serves one):
1.5 oz rum
12 mint leaves
7 oz club soda
2 tbsp. Stevia
In a cool tall glass, muddle the mint, Stevia and lime juice. Add crushed ice. Add rum, soda and stir well. Garnish with a lime wedge and a few sprigs of mint.
For more healthy cocktails try Tone It Up's Cosmo-Goes-Beach and Coco-Colada!