Lemon Herb Shrimp Lemon Herb Shrimp Holly Clegg May 29, 2013 Comments Lemon Herb Shrimp Makes 6-8 servings. Recipe is from the No Fuss Foods section of “Holly Clegg’s trim&terrific Eating Well to Fight Arthritis: 200 easy recipes and practical tips to help reduce inflammation and ease symptoms.” 1/2 cup olive oil 2 tsps. dried oregano leaves 2 tsps. dried thyme leaves 1/2 cup pre-chopped green onion 1/4 cup lemon juice Salt and pepper 2 lbs. peeled medium shrimp 1. Combine all ingredients except shrimp in resealable plastic bag. Add shrimp, tossing to coat. Refrigerate one hour, time permitting. 2. Preheat oven 450 degrees. Place shrimp and marinade on foil-lined baking pan. Bake 10 minutes (depending on shrimp size) or until shrimp are done and marinade bubbling. Serve shrimp with sauce. Nutritional information per serving: 206 calories, 65 percent calories from fat, 15 grams fat, 2 grams saturated fat, 143 milligrams cholesterol, 257 milligrams sodium, 3 grams carbohydrates, 1 gram dietary fiber, 0 grams total sugar, 16 grams protein. Dietary exchanges: 2 lean meat, 2 fat.