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Grilled Shrimp with Herbs and Meyer Lemon Mayonnaise

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Ben Gebo Photography

STRATEGY SESSION: By featuring shrimp in this recipe, I automatically keep total  fat, saturated fat, and calories low. Since their cholesterol content is comparable to that of an egg, it may be wise to eat them only occasionally. However, they can reasonably be included in a healthy diet as a source of lean protein. In the following recipe, the sauce is made with light mayo instead of full fat.


Meyer lemons have been in this country since 1908, but I just got around to them last week. Because they’re a lemon-orange hybrid, they’re less tart than regular lemons and they tend to have more vibrantly colored skin (and therefore zest). For me, at least, they’ve always held a certain allure.

Unfortunately, most of the Meyer lemon recipes I’ve seen are for desserts or savory dishes with lots of fat. Here’s a typical assortment from Epicurious.com http://www.epicurious.com/tools/searchresults?search=Meyer+Lemon&x=17&y=10 .  Although many of these recipes are appealing, they’re not exactly healthy. My little shrimp dish, by contrast, takes advantage of ML’s uniqueness while remaining ridiculously low in calories and fat. If you’ve also waited 102 years to try them, now is the time!

Serving suggestions: This recipe makes a lovely (and easy) light appetizer. It’s perfect for entertaining because the mayo can be made in advance. It also works as a main course, accompanied by grilled vegetables or a bean salad.



Grilled Shrimp with Herbs and Meyer Lemon Mayonnaise

  • 2 Meyer lemons
  • ½ cup light mayonnaise, preferably Hellmann’s
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 large clove garlic, peeled
  • 2 tablespoons minced flat-leaf parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 1½ pounds large shrimp, peeled and de-veined
  1. Grate the zest from the lemons. Squeeze 2 tablespoons lemon juice and set aside.
  2. Place 1 teaspoon zest in a small bowl or measuring cup. Add the mayonnaise, and  lemon juice. Season with salt and pepper to taste and whisk to blend. Cover with plastic wrap and refrigerate until ready to serve. (May be prepared up to 24 hours in advance.)
  3. Place the remaining zest in a bowl large enough to hold the shrimp and add the oil. Using a garlic press, crush the garlic into oil. Add the parsley, basil, and rosemary. Add the shrimp and toss to coat. Season generously with salt and pepper.
  4. Preheat the grill to high. (Alternatively, shrimp may be broiled.) Place shrimp in single layer on rack. Grill 2 to 3 minutes per side until opaque, pink, and curled. Serve hot, warm, or at room temperature with the mayonnaise on the side.

Makes 6 servings

Per serving: 189 calories, 8 g total fat, 1 g saturated fat, 180 mg cholesterol, 5 g total carbohydrate, trace dietary fiber, 23 g protein, 268 mg sodium.


  • August 29 2010, 12:58 PM
    inventor royalties

    I was excited to see that you used Meyer lemons in your recipe. I have a real soft spot for Meyer lemons too even though they’re not easy to find. They say Meyer Lemons are like love. Sometimes hard to find, but well worth the wait. I was glad to see you and I are kindred Meyer lemon fans.

    Where I live we don’t have easy access to fresh Meyer lemons. But I’ve figured out a solution to get them a fresh as I can. I just and order directly (http://www.buy-meyer-lemon.com/ ) from growers that pick them right off the trees and ship them direct — a tip I learned from my cousin in Canada. This way I get fresh Meyer lemons picked from the tree without all the time sitting in cartons, trucks and warehouses on their way to market where they lose their freshness.
    Eileen Busher

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