Pineapple Shrimp with Ginger

Serves 4

Serve this tropical dish over basmati rice, topped with a sprinkle of coconut, for a delicious trip to the islands.

½ cup bone broth (see here for homemade)

1 garlic clove, minced

1 pound shelled and deveined shrimp

2 small carrots, chopped

1 cup chopped endive

Sea salt

1 teaspoon ground ginger

1 teaspoon freshly grated lime zest

¼ cup chopped fresh cilantro

½ cup diced fresh pineapple

Heat 2 tablespoons of the bone broth in a large skillet over medium heat.

Add the garlic, shrimp, carrots, and endive. Cook for 5 minutes, or until fragrant.

Whisk together the remaining ingredients, including the remaining 6 tablespoons of bone broth, in a medium-size bowl and pour over the shrimp mixture.

Lower the heat to low and simmer for 5 to 10 minutes, or until the shrimp is opaque and the vegetables are tender.

Serve warm.