David gave me a complete nutritional and physical evaluation to determine where I needed to be. I began the diet and nutritional supplements immediately as well as weight training three times a week. This was a radical change for this couch potato!
Sharon W.

Annie's Thai Red Curry Shrimp


  • 1 1/4  pounds of large shrimp, peeled and deveined
  • Light coconut milk ( 14 onces )
  • 1 tablespoon red curry paste
  • 1 1/2 tablespoons fish sauce
  • 4 teaspoons granulated spenda
  • 1 red pepper, 1 small white onion, one green pepper all thinnly sliced
  • 2 tablespoons fresh lime juice
  • Cooking spray


Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp saute for about 3 minutes or untill done. Remove shrimp from pan (keep warm). Pour about 6 ounces of the light coconut milk in the pan on medium- High heat, add  curry paste, cook about 2 minutes or until liquid almost evaporates.Stirring constantly.

Stir in remaining coconut milk, fish sauce, and splenda reduce heat to medium, simmer 10 minutes or until sauce thickens, stirring frequently. Add bell peppers and onions toss to coat. Increase heat to medium-high.Cook 5 minutes or until crisp-tender. Add shrimp back in  cook 1 minute or untill thoroughly heated. Remove from heat, stir in lime juice.

Serve with one cup of brown rice.