Cut the low-carb potato into large cubes. Put in a medium size pot, cover with water and cook on medium-high heat until tender and strain the potatoes. Grill your shrimp on low heat so there are no black marks. Cook until pink. Chop shrimp into small bite size pieces. Combine with potatoes and mix well. Add mascarpone cheese, salt and cracked white pepper to taste.

Yield
4 servings

Nutritional Values Per Serving
Calories 278, Fat 2g, Protein 6g, Carbohydrates 108g