Recipe of the Week – Summer Inspiration
Although the Spring weather has been teasing us with Summer like conditions and deep freezes again, I know sooner than later the warmth will return and with heat comes the deliciously cooling SUMMER SALADS! No need to heat up your kitchen, just your taste buds. This healthy, light recipe is all about flavor and one of my family favorites. It is a great one for entertaining as well as a weekday delight.
Cilantro Shrimp with Mango Avocado Cucumber salad
1. 2 julienned mango
2. 1 seeded, pealed English cucumber julienned
3. 1 avocado julienned (as best as you can)
4. 20 deveined, shelled (tail on) raw jumbo shrimp – 5 shrimp per skewer per person
Marinade AND dressing:
In the food processor make a cilantro pesto:
1. whole bushel of cilantro
2. juice of 1 to 2 lime depending on the size
3. 2 garlic cloves
4. 3 – 4 tablespoons of olive oil
5. salt and pepper to taste.
blend till smooth. taste and if it is too tart, add some more olive oil.
Shell and devein large shrimp and skewer them – 5 per skewer
Brush marinade onto shrimp and marinate for no more than 30 minutes (the lime juice will cook the shrimp if you leave it on too long)
Grill the shrimp on BBQ – about 1 to 2 min per side – don’t overcook! Just until pink.
Toss salad ingredients together at last minute and drizzle same marinate/dressing lightly onto the veggies and fruits. Plate each portion of salad individually and add one skewer of grilled shrimp on top!