Tag Archives: mango

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.

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

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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.

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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. 

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

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

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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.

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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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