A fancy supermarket here in Southern California called Gelson’s used to have this dish at their appetizer counter called Firecracker Shrimp. It was super spicy and delicious, and I used to get it all the time during my low carb years, B.C. (Before Caveman). But now to make sure the shrimp is wild caught and not farm raised (who knows what fish are fed when they’re farmed raised?), I make it myself, extra spicy because I love to punish myself! Very simple to make, just marinated the shrimp in olive oil, black pepper, crushed red pepper (or chili flakes), and I like to add some more dried spices like garlic powder, onion powder, thyme, basil, and oregano, but a million different spices would work well. I sautéed some rainbow chard and garlic in olive oil, in a cast iron skillet, and when they were cooked, I removed the greens from the pan, and cooked the shrimp for 2-3 minutes on each side until pinkish/orange. Then I deglazed the pan with a little lemon juice, lime juice, and some more olive oil, almost making like a scampi sauce. I spooned some on and served. All ingredients, all organic, all the time. Next time I’ll serve it over a bed of cauliflower rice! Ugga-Bugga!