Shrimp on Salad

For brunch today I had such a good omelet.  It was egg whites with mushrooms, pepper, broccoli, tomato, and avocado.  I also asked for salsa on the side.  I also had some of my potatoes and an iced coffee.  It was truly delicious.

After brunch we visited Brooklyn for a short time to drive my husband’s grandmother home followed by a trip to Trader Joe’s and Stop and Shop.  Since today was such a warm beautiful day, I felt that a yummy light salad was in order.  I filled up a big bowl with romaine, baby lettuces, mini persian cucumber, mini peppers, mini heirloom tomatoes.


There was one secret ingredient.  Besides the shrimp, this was the highlight.


Mangos are so good on salad.  I really love the flavor it adds.

To make the shrimp, I started with a bag of frozen uncooked shrimp that I purchased at Trader Joes.  I let the shrimp defrost in a colander with cold running water.  Then I peeled the shrimp, and started making the marinade.  Here were the main ingredients.


Pomegranite vinegarette, gluten free soy sauce, Trader Joe’s Orange Vinegar, and honey.  After these were mixed in a big ziplock bag, I added garlic powder, crushed chili pepper, lemon juice, a drop of olive oil, and italian seasoning. 


Then the shrimp went into a grill pan, and cooked until they were slightly browned.


To my salad I added a fresh sliced beet and some crumbled goat cheese.  This was so good.


Along with the salad, since I knew this wouldn’t be filling enough for the husband, I roasted some butternut squash.  I bought already peeled and sliced squash today.  I put it on a slightly oiled baking dish and sprinkled it with salt and pepper.  This roasted for about 25 minutes at 425.  We like things a little crispy here.  This was sweet and tasty too.


I may have some mango sorbet later, but it depends on my hunger.  It may turn out to be a very mango evening.  We shall see.


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