recipe 1

Mediterranean shrimp and artichoke kabobs

This recipe highlights Blood Sugar Regulation. 

serves 8

For the Marinade:                                                                       

3 T olive oil

3 – 4 cloves of garlic, minced

1/2 cup lemon juice

Zest of 2 lemons

1/2 cup scallions, minced

1 tsp paprika, smoked or sweet

1 T dried Italian herbs

1/2 tsp pepper

1/2 tsp sea salt


For the Kabobs:

2 lbs extra large shrimp, peeled and deveined

3 (14 oz) cans artichoke hearts, packed in water, drained

14 skewers (If wooden, soak in water for 30 minutes.)

Parsley, roughly chopped, for garnish

1 lemon, cut into wedges, for garnish



  1. Prepare an indoor or outdoor grill.
  2. For the marinade, combine all ingredients.
  3. Add shrimp to a bowl. Pour half the marinade over top.
  4. Lightly squeeze artichoke hearts to remove excess water. Place in a bowl and add the rest of the marinade.
  5. Cover shrimp and artichoke hearts; refrigerate 30 minutes.
  6. Alternately thread shrimp and artichokes on skewers, leaving a small space between.
  7. Grill kabobs 4 to 5 minutes on each side or until shrimp are pink and slightly firm to the touch.
  8. Garnish with parsley and lemon wedges.


Nutrition Facts (per serving):

Protein: 23.5 gm; Carbohydrate: 8.7gm; Dietary Fiber: 5 gm; Fat: 4 gm; Calories: 210 kcal 

Ocular Nutrition Highlights:

Shrimp: astaxanthin, selenium, vitamins B12, B3, B6, zinc, omega-3 fatty acids

Artichoke: vitamin C, folate, lutein+zeaxanthin, dietary fiber

Paprika: vitamins A, E, zeaxanthin, dietary fiber

Olive Oil: vitamin E

Scallions: lutein, vitamins A, C, folate

Garlic: vitamin C, allicin

Lemon: vitamin C


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