HAPPY HEALTHY FRI-YAY RECIPE, Y'ALL! HOW BOUT SOME SALT AND PEPPAH SHREE-YUMP? (CHANNELING MY INNER BUBBA...), Edition 11.2

Please let us know whether you try and how you like! Oh, if you modify and like, please let us know that, too!

Yield: 4 servings

Complete Lean & Green Meal: 1 leanest, 3 green, 2 healthy fat, 2 condiments

Total Time: 15 minutes

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Ingredients

? tsp white peppercorns

? tsp black peppercorns

? tsp Sichuan peppercorns

1 tsp salt

2? tbsp oil, any kind

4 cloves garlic, minced

2 lbs. shrimp, head and shell on or peeled and deveined

8 scallions, trimmed and thinly sliced

4 fresh Thai chilies, deseeded, deveined, and minced

6 cups chopped lettuce, such as Romaine or Iceberg

Directions

1. Combine the white, black, and Sichuan peppercorns into a spice grinder until finely ground. Alternatively, you may use a mortar and pestle to grind. Mix with salt and set aside.
2. Heat oil in a wok or skillet, add garlic and shrimp. When the shrimp starts to turn pink, add the scallions, Thai chilies, and salt-pepper mixture.
3. When the shrimp is cooked through, spoon the mixture over a bed of lettuce.

Nutrition Facts: Per serving: 310 calories, 48g protein, 7g carbohydrate, 10g fat

Meanwhile, #stayhealthymyfriends

#healthyhabitheroes