It’s summer and grilling season! These Grilled Balsamic Shrimp Kabobs provide a complete meal with protein, fat and carbohydrate all in one package.
Get your kids to help in the cutting of the vegetables and even placing them on the skewers if they are old enough. Having kids help in the kitchen is a good way to introduce them to new foods like shrimp.
Contrary to popular belief, shrimp are not high in saturated fat. However, they do have a lot of cholesterol. If you have been reading this blog, you know that I love cholesterol.
Shrimp are also absolutely loaded with omega 3 fatty acids. These fatty acids are very important in raising HDL cholesterol (some say that is the “good” cholesterol), but more importantly, lowering inflammation in the body.
Inflammation in the body is perhaps the basis for all diseases. Cholesterol, is not the real cause of heart disease. Attempts to lower cholesterol with statins, is fraught with unwanted and unforeseen side effects.
Shrimp are also a great source of protein as well as vitamins A and choline. Shrimp also contain, phosphorus, potassium, calcium, magnesium and importantly, selenium. Selenium is critical for thyroid and immune function.
Dr. Weston Price found that the healthiest people ate a lot of seafood. I am on a mission to eat some seafood every day.
As with all things, there are different qualities to balsamic vinegar. I use a product that is aged over 18 years, This makes it legal on the SCD and GAPS diets as all the sugars are fermented out. I use it for many things, including salad dressing and many marinades.
It is also an amazing tasting product that is far better tasting than regular balsamic vinegar. I buy it by the case and give bottles to my friends as if it were a fine wine.
The marinade gives moisture and flavor to this dish. Made with the aged balsamic vinegar, it is savory and mellow.
Ingredients for Kabobs
Ingredients for the Marinade
Prep Time: 20 minutes
Cook Time: 10 minutes
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