This recipe is from the Emeals Paleo Dinner Plan. The side dishes are roasted butternut squash, sauteed broccoli rabe, spinach and onions.

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Bacon Wrapped Shrimp With Garlic Oil

Ingredients:

18 slices of bacon, halved

36 large shrimp, peeled and deveined

1 tablespoon honey

1 teaspoon water

½ teaspoon ground black pepper

3 tablespoons olive oil

2 tablespoons sliced garlic

Directions:

• Cook bacon in a pan until it is cooked but still soft and pliable.
• Combine honey and water in a large bowl. Add shrimp, and toss to coat. Sprinkle with pepper.
• Wrap one piece of bacon around each shrimp. Divide shrimp evenly among 6 skewers.
• Preheat broiler. Place skewers on a baking sheet; broil 3 minutes per side or until done.
• Combine oil and garlic in a small saucepan over medium heat. Cook 4 minutes, or until garlic begins to brown.
• Drizzle over cooked shrimp, and serve additional oil alongside shrimp for dipping.

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Pork Tenderloin with Peach Salsa and Peppery Slaw
Serves 4

Ingredients for Pork Tenderloin

1 pound pork tenderloin, trimmed
2 tablespoons chopped fresh parsley, divided
1 tablespoon lemon zest
1 tablespoon minced garlic, divided
1 1/2 teaspoons olive oil, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 1/2 cups chopped fresh peaches
1/4 cup chopped red onion

Ingredients for Peppery Slaw

2 tablespoons lemon juice
1 tablespoon chopped fresh jalapeno
2 cups angel hair slaw
1 cup shredded carrots
1/3 cup cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
1/4 teaspoon ground red pepper
Salt and pepper to taste

Cooking Instructions
1. Preheat grill to medium-high heat. Combine 1 tablespoon parsley, lemon zest, 2
teaspoons garlic, 1 teaspoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
Rub mixture evenly over pork. Let stand 30 minutes at room temperature. Grill pork 20-22
minutes or until desired degree of doneness. Remove from grill and let stand 15 minutes
before slicing.
2. To prepare salsa, combine peaches, red onion, lemon juice, and jalapeno in a bowl. Stir
in remaining 1 tablespoon parsley, 1 teaspoon garlic, 1/2 teaspoon oil and remaining 1/4
teaspoon each salt and pepper.
3. Combine slaw and carrots in a bowl. In a separate bowl, combine vinegar, extra virgin
olive oil, red pepper flakes, ground red pepper, and salt and pepper to taste. Pour vinegar
mixture over cabbage mixture and toss to combine; let stand 30 minutes.
4. Serve peach salsa over pork and slaw alongside. Yields 4 servings.

Nutrition Information (per serving): Calories: 312, Total Fat: 15.2 g, Saturated Fat: 2.6 g,
Cholesterol: 74 mg, Sodium: 450 mg, Total Carbohydrates: 17 g, Dietary Fiber: 4 g,
Sugars: 3 g, Protein: 26 g