Tuesday, August 7, 2012

Avocado Shrimp Salad


Avocado Shrimp Salad

So I'm back from Chicago!  It was a GREAT weekend and my cousin Jim married Lauren!  It's not every day you get to witness a true love story unfolding in front of you.  I am so happy for Jim and Lauren who are off to Belize for their honeymoon!

We flew in on Friday and took a boat tour around Chicago.  It was SO sunny and SO nice.  I started out pale and by the end of it I actually kind of had a tan haha!  After that we were off to the rehearsal dinner!  By the end of it my sister was singing and channeling Lady Gaga while sitting on a patio enjoying a drink. The next day was filled with shopping (something we have very little of where I live) and then it was time to head to the church!  The entire day was sunny up until this moment when all the guests were arriving it decided to absolutely DOWN POUR!  The only thing we could do was laugh and dry our hair in the bathroom hair dryers.  The ceremony was beautiful and Lauren looked amazing in her gown.

Thanks to the rain the outside air cooled down a lot and we were all able to enjoy some time drinking cocktails in the garden before heading inside to the reception.  We had AMAZING food (which Lauren had made sure was lactose free for Jesse and I!) and an absolute blast dancing all night.
After the reception was over we all piled into a trolly and were dropped off at a bar where the party continued!  The bouquet was thrown and then caught by my sister.  After all of this we somehow managed to get back to the hotel, crash and wakeup refreshed to check out and head over to my Aunt and Uncle's home for breakfast.  It was time to say goodbye and we were so disappointed to leave!  We had an amazing time and are looking forward to doing it all again in September for Jesse's and my wedding!!!!!!!

Anyway!  Since I heavily indulged this weekend I thought I should probably start eating better right away.  (I later ruined this with the blueberry pie that will be tomorrow's post but we will save that for later...)  I wanted to eat something that I hadn't made before and also a little different from what I have been making lately.  My friend Angela was over and after taking the first bite she exclaimed: "This hits the spot!"  It did.  It was a cool (temperature wise) dinner without being cold and it had substance and flavor.  It is going into my regular dinner rotation.  AWESOME!
Ingredients: (serves 4)
  • 1 pound large cooked, deveined and shelled shrimp
  • 1 avocado
  • 1 cup canned corn (or fresh if you have time to cook it!)
  • 1 tablespoon Cilantro (see the picture of the Cilantro I used)
  • 2 tablespoons chopped red onion
  • 1/2 cup lime juice
  • 1/4 cup honey
  • 2 garlic cloves (pressed with garlic press)
  • 1/2 teaspoon salt
  • 1/4 teaspoon rainbow pepper (or regular black pepper)
  • 1/3 cup olive oil
So good news, this is INCREDIABLY easy to make.  Do make ahead of time because are supposed to let it sit for 1 hr.

Directions:
  • Follow the directions on the packaging for thawing your shrimp
  • Combine the shrimp, diced avocado, corn, onion and cilantro in a large bowl
  • In a smaller bowl combine: lime juice, honey, olive oil, garlic, salt and pepper
  • Whisk the liquid ingredients until well combined (this is your dressing)
  • Pour the dressing over the shrimp mixture, cover and place in fridge
  • Allow to sit for only 1 hr and serve!...I removed the excess juice (if you let it sit longer the shrimp flavor will overpower the rest of the flavors)
I hope you enjoy this!  Give it a try and let me know how you like it!  Come back tomorrow to check out a blueberry pie recipe I tried out!

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