Rosemary Thyme Lemon Shrimp

Here is today's supper creation:)

1 lb shrimp, peeled 

1/2 tsp coconut oil 

Dried thyme and rosemary to taste

1/2 pint cherry tomatoes

Juice of 1/4 fresh lemon

1 medium zucchini, spiralized

1 small carrot, spiralized

Cilantro, chopped

1.  Spiralize your zucchini and carrots, set aside

2.  Heat coconut oil in medium fry pan over medium heat setting.

3.  Add peeled shrimp and cook until just pink.

4.  Add in your tomatoes, (pierce with tip of knife so they cook and soften faster) and fresh squeezed juice of lemon.

5.  Cook just until tomatoes are soft.

6.  Per plate add 2 cups of the spiralized veg and top with shrimp mixture and cilantro if using.

Serves 2