This recipe was inspired by my very recent memories of an island sunset. The sweet taste of tropical fruit is mixed with one of my favorite flavor combos, avocado and lime, and topped with grilled shrimp. It really cannot get any lighter, fresher or tastier than this simple recipe.
So I have another confession to make. It has been 15 days since my last post. If you read my Peanut Butter and Chocolate Rice Krispy Treat post, you would know last month I had a 13 day lapse between posts. This is a pattern that would normally drive the overachiever in me so crazy that I would rather be sleep deprived for days than have a track record like this. However, sometimes the happy and exciting things in life create a need for balance and you are humbly reminded that you cannot be everything to everyone, nor can you force yourself to complete tasks when you lack time, inspiration, accessibility or all of the above.
Let's take a quick journey back through the past few weeks. As you saw in my PB and chocolate post, my sister is having a baby boy only weeks from now. What a happy life event! Shortly after her baby shower, Dave and I got engaged. Another happy life event! Holly is especially excited about that one. A week after we got engaged, Dave and I took a long awaited vacation to Roatan, Honduras. Yet another happy life event!
And here I sit, only hours after returning home from a lovely, tropical vacation and I am frustrated and coming down on myself for falling behind on one of my other loves and passions, this blog. Sometimes, despite even the best news and happy life events, we can still lack the inspiration and direction we need to get down to business. The many distractions in life - the good, the bad, and especially the boring - can cause us to lose focus from time to time and we need to accept the fact that it is okay. Luckily, my recent week among the sun, sand and salt water has helped me regain my inspiration for new and exciting clean eating recipes. I closed my eyes to go back just a few short hours ago and was immediately inspired. Blending the sweetness of mango, the texture of avocado, a limey-cilantro olive oil blend and freshly grilled shrimp makes an amazing dinner, side dish or appetizer, especially for sunny BBQ's. This is a must try. Maybe it will help inspire you when you are feeling uninspired, too. #shrimpspiration
Serves: 4 to 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Fresh From the Market:
- 1 lb. Fresh, De-veined Large Shrimp
- 2 Mangoes
- 2 Avocados
- 1 tbsp Cilantro, chopped
- 2 tbsp. Lime Juice, freshly squeezed (approx. 1 large lime)
From the Pantry:
- 2 tbsp. Extra Virgin Olive Oil (for dressing)
- 1 tsp. Extra Virgin Olive Oil (for grilling)
- 1 tsp. White Vinegar
- Dash of Sea Salt and Pepper (for grilling)
- Skillet or Grill
- Citrus Press (optional)
- This whole meal can be ready in less than 10 minutes so let's get started!
- Heat up the skillet or fire up the grill. The shrimp can cook while you finish the prep for the rest of the salad. I prefer to buy de-veined shrimp because it grosses me out to do it myself. Plus, I rarely have the time so be sure to ask when you buy it from the fish market. Frozen shrimp works just fine, too! My favorite is...wait for it...Trader Joe's jumbo frozen shrimp. Just be sure to bake in 10 to 15 minutes to defrost it under cold, running water.
- Once your shrimp is ready, lightly toss it in the 1 tsp. of olive oil and sprinkle some salt and pepper. Then start grilling or sauteing. Pay attention because it cooks fast and you don't want to overcook it!
- Grab your mangoes and start dicing. If you have not cut mango before, it can be tricky so check out this super quick and easy guide. Next up, dicing the avocado. Here is another super quick and easy guide. For a salad like this, I would recommend choosing mangoes and avocados that are somewhat ripe but still firm enough to dice and toss in the salad without getting messy.
- Wash your cilantro and finely chop 1 tbsp. for the dressing. Feel free to add more or less - this quantity works best for me. Slice your lime (or two limes!) in half and squeeze the juice into a small bowl. I prefer to use my citrus press but you can do this by hand, too. Next, add the 2 tbsp. olive oil, 1 tsp. white vinegar and the chopped cilantro. Mix together and pour over the mango and avocado and lightly toss.
- Be sure to keep an eye on the shrimp. You will know it is done when it turns a light pinkish-orange, or what Dave and I like to call "phorange". If you are grilling the shrimp, I usually like it to be a little crunchy and blackened for extra flavor.
- Once the shrimp is done, toss them into the salad and lightly toss again. Voila!
If you have extra ingredients, put them to good use!