Fructans and GOS	dried fruit, nectarines, persimmons, watermelon, artichoke, garlic, onion, wheat, barley, rye, legumes, pistachios, and cashews
Lactose	dairy products includingmilk, custard, ice cream, yogurt, milk powder, ricotta cheese, and cottage cheese
Fructose	apples, boysenberry, figs, mango, pears, watermelon, asparagus, artichoke, sugar snap peas, anything with High Fructose Corn Syrup, Honey, and Agave
Polys	apples, apricots, blackberries, nectaries, peaches, pears, cauliflower, mushrooms, and sugar alcohol additives (Isomalt, mannitol, sorbitol, maltitol)

• 1 pound frozen deveined and peeled raw jumbo shrimp (21-25 per pound)
• 3 1/2 tablespoons garlic infused olive oil
• salt and pepper to taste
• 4 tablespoons fresh lemon juice (1-2 lemons)
• 1-2 teaspoons lemon zest (if you don't own a zester, just use a cheese grater to get the zest)
• 3 tablespoons unsalted butter, at room temperature
• 3 tablespoons flat leaf parsley, chopped
• 1-2 teaspoons chopped fresh rosemary
• 1 egg yolk
• dash of crushed red pepper, if you like it
• 1/2 cup bread crumbs (FODMAP-er use suitable brand, like PaneRiso rice bread crumbs)

1. Preheat oven to 375 degrees
2. In medium casserole dish, add shrimp
3. Cover with 1 1/2 tablespoons garlic infused oil (save the rest for later), lemon juice and zest.
4. Add a dash of salt and pepper and set aside.
5. In small bowl, combine 2 tablespoons garlic infused olive oil, butter, parsley, rosemary, egg yolk, crushed red pepper, bread crumbs and a dash of salt and pepper until creamy.
6. Spread this mixture over shrimp.
7. Bake shrimp for about 30 minutes or until shrimp is cooked through and bread crumb topping taste.