Friday, July 10, 2009
One Sunday, not to long ago when the boy was away at work and I was doing all kinds of boring things around the house, I decided that even though I was home alone and cleaning and doing laundry I was going to take the time to make a nice lunch for myself, so that I could sit and enjoy our recently revamped backyard. I looked around the kitchen and realized I had some beautiful organic lettuce and cherry tomatoes that needed to be used. For protein I was craving shrimp, which we luckily had in the freezer. All the other ingredients were things we happened to have on hand and I wanted to see how they would all work together.
Shrimp & Mango Salad
1 avocado - diced
1/2 mango - peel and diced
10 large shrimp
8 cherry tomatoes - halved
1/4 cup mayonnaise
1 Tbsp or more lemon juice
1 head Boston lettuce - leaves in tact and washed and dried
salt & pepper
1. Preheat grill on low heat. If the shrimp have shells, peel all but the tail, and place on soaked bamboo skewers. Sprinkle with salt and pepper and place on heat grill. Grill shrimps for approximately 3 minutes per side until they are just pink all the way through.
2. Remove shrimp from skewer and remove tail shell. Cut each shrimp into 2-3 pieces.
3. Mix together the mayonnaise, lemon juice and add salt & pepper to taste. Carefully toss with shrimp, mango, avocado and tomato.
4. Lay lettuce leave out in a single layer on a platter. Place a small scoop of salad onto each leaf. Wrap up leaf to eat.
All in all this made for a delicious Sunday lunch and one I anticipate to making the next time I have friends over on a hot day. It's perfect for summer, as the only cooking is outside on the grill and the whole thing comes together very easily. I'm sure it would be very tasty on some bread for a sandwich, but I was going for a low carb version and the fresh Boston lettuce worked perfectly. Enjoy!