6 medium shrimp, peeled, with tails on
⅓ yellow onion, sliced
½ cup porcini mushrooms, sliced
3–4 stalks swiss chard leaves, roughly chopped
1 garlic clove, minced
NTM Salt and pepper
parsley for garnish
Heat wok. Spritz wok with cucumber water, and add onions and saute for a few minutes. Add mushrooms, salt and pepper and cook for a few more minutes. Then add shrimp. When shrimp start to turn in color, add in chard greens and garlic, and cook for a few minutes more until shrimp are cooked through and chard is wilted. Plate shrimp and vegetable mixture, garnish with chopped parsley, and serve.
To learn more about the Dynamite 180 Program click here.