It’s getting hot out here in Texas! Skip the BBQ and opt for a Fresh hearty salad with a tall glass of lemon water, instead. My fiance and I absolutely love to challenge each other in the kitchen! We’ll make our dishes and taste test them announcing the winner after dinner. Since I am on a more…Er…..light diet, I create dishes that are suitable for me, while he makes dishes suitable for his appetite. This dish is impeccable, and can be prepared in a short 10-15 minutes!
- 5-6 jumbo peeled (or unpeeled) shrimp
- 1-2 cups of fresh Field Greens
- 1/2 of a vine ripe tomato
- 1/4 ripe mango
- 1 ring of fresh cut pineapple
- 2-4 large strawberries
- 1 oz. local honey
- 1 oz. Bolthouse Farms Extra Virgin Olive Oil Vinaigrette – Classic Balsamic
- 1 tbsp. grape-seed oil
- Salt, Black Pepper, & Cajun Seasoning to taste
To begin, mix together well, so there is no separation of the ingredients – 1 oz. of local honey, and 1 oz. of Bolthouse Farms Extra Virgin Olive Oil Vinaigrette – Classic Balsamic and set aside.
After you have peeled your shrimp, add to your taste, black pepper and cajun seasoning to your shrimp on both sides. Apply low to medium heat and oil your pan. Once the pan has become hot, add your shrimp and let cook on each side for about a minute or more, depending on how hot your pan is. Remove shrimps from pan to cool, after cooking.
Next, assemble your greens on a large salad plate. After removing the skin from your mango and pineapple, dice the mango into cubes, and cut a ring off of your pineapple and cut into half inch rectangles to sprinkle on your greens. Slice your strawberries and tomato into quarters, and add to salad. Add your shrimp and dressing to taste, enjoy!
…Stay tuned for my fiance’s decadent smothered pork chops, with green beans and special mashed potatoes!
- His & Hers, Cooking: Part 2 – Smothered Pork Chops, in Brown Gravy [the way to his heart (breatheeatlive.com)
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