Quick and easy shrimp piccata. 

These Paleo grilled vegetables with lemon butter marinade are a flavorful and healthy side dish that's perfect for summer grilling. The combination of fresh lemon juice, garlic, and herbs adds zesty flavor to the tender grilled veggies. This dish is Paleo-friendly and bursting with vibrant colors and nutrients.

Ingredients: Assorted vegetables such as zucchini, bell peppers, mushrooms, cherry tomatoes. 3 tablespoons ghee or clarified butter, melted. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Put the vegetables in a large bowl and cut them up into small pieces. Add the fresh lemon juice, minced garlic, dried oregano and thyme, salt, and pepper to a small bowl. Use a whisk to mix the ingredients together. Toss the vegetables in the lemon butter marinade until they are all covered. You can put the vegetables on skewers or in a grill basket. For 8 to 10 minutes, turning the vegetables every now and then, grill them until they are soft and lightly charred. Take it off the grill and serve right away.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Lemon Butter Baked Cod Sushi combines the delicate flavor of baked cod with the freshness of sushi rice, creating a unique and delicious sushi experience. The lemon butter sauce adds a tangy richness to the dish, complemented by the aromatic parsley. It's a delightful twist on traditional sushi.

Ingredients: 4 pieces of cod fillets. 1/4 cup butter substitute. 2 tablespoons lemon juice. 1 tablespoon chopped parsley. Salt and pepper to taste. Sushi rice. Nori sheets. Soy sauce optional. Wasabi optional.

Instructions: Preheat oven to 375F 190C. Place cod fillets in a baking dish. In a small saucepan, melt the butter substitute over low heat. Stir in lemon juice and chopped parsley. Pour the lemon butter mixture over the cod fillets. Season with salt and pepper to taste. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork. While the cod is baking, prepare sushi rice according to package instructions. Once the cod is cooked, remove from the oven and let it cool slightly. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small border at the top. Place a piece of baked cod in the center of the rice. Roll the sushi tightly using the bamboo mat. Slice the sushi roll into bite-sized pieces. Serve with soy sauce and wasabi if desired.

Prep Time: 20 minutes

Cook Time: 20 minutes

This recipe for garlic and parsley butter shrimp is a quick and flavorful dish perfect for a weeknight dinner or entertaining guests. The combination of garlic, parsley, and butter creates a rich and savory sauce that coats the succulent shrimp beautifully. Serve it with a squeeze of lemon for a burst of freshness.

Ingredients: 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1/4 cup unsalted butter. Salt and pepper to taste. Lemon wedges for serving.

Instructions: Put the butter in a big pan and melt it over medium-low heat. When you add the minced garlic to the pan, stir it around constantly for about one minute. While the shrimp is cooking, turn them over two or three times and cook until they turn pink. Add salt and pepper to the shrimp as needed. Add the chopped parsley to the shrimp and mix it all together. Hot garlic and parsley butter shrimp should be served with lemon wedges on the side.

Prep Time: 10 minutes

Cook Time: 10 minutes

Lemon Butter Pasta is a delightful dish that combines the zesty brightness of lemon with the rich creaminess of butter, creating a simple yet elegant sauce that coats perfectly cooked pasta. It's a quick and easy recipe that's bursting with flavor!

Ingredients: 8 oz pasta. 4 tbsp butter. 2 cloves garlic, minced. 1 lemon, zest and juice. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet, melt butter over medium heat. Add minced garlic to the skillet and saut until fragrant, about 1 minute. Stir in lemon zest and juice, season with salt and pepper to taste. Add cooked pasta to the skillet, tossing to coat evenly with the lemon butter sauce. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached. Serve hot, garnished with fresh chopped parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes