Taking Care of Business- Shrimp Scampi(ish) + Giveaway winner

I'm all kinds of thrown off right now and really need to get my life (and this blog) together! #HotMessExpress up in here! First thing's first: giveaway winner issss....drumroll pleaseeee.... Cindy! Check your e-mail, Cindy! Congratulations- YOU get a mascara!

Next: paleo update.

Um. Can we skip this? Harrison and I dominated the 1st 3 weeks, then Thanksgiving week happened and that was that. By the end of week 3 I was down 8 lbs (whoa!) and he was down 10. We haven't had the strength to weigh in this week. Liiiike:

Next: bomb recipe.

I got this lifetime supply of shrimp at Costco for $17 so we are gettin fishy around here. This is cleaned up version of shrimp scampi- confession: I despise creamy sauces so I actually have never tried shrimp scampi but this LOOKS like the dish I've seen in restaurants (and it smells like it too).

Prep Time: 5 mins
Cook Time: 45 mins
Servings: 2

Ingredients:

• Cashew Sauce
• Frozen shrimp (I got a bag of raw, tail off, un-cooked shrimps and used about 2/3 of the bag for this recipe. We only used half the spaghetti squash and half the sauce so you could probably cook the whole bag and have this meal for 4)
• 1/2 spaghetti squash
• 2 tomatoes, diced
• 1 Tablespoon coconut oil

Cook your spaghetti squash- I tried out D's method  this time and actually really liked how it came out!

When the spaghetti squash has about 10 minutes left in the oven, put your shrimp in a collander and run some cold water over it- JUST until some of the ice crystals have come off. 

Heat one tablespoon of coconut oil over medium heat, then add the sprimps and cook for 5-7 minutes. These puppies don't take much to get cooked- even if they're frozen!

Scoop out your "spaghetti" and top with shrimps, tomatoes, and cashew sauce. Enjoy!