About Me

I grew up in the Blue Ridge Mountains of Virginia where I also attended college and met the love of my life. I lived in NYC for five years with my husband and Westie, Mack Brown before recently moving all the way across the country to Los Angeles. I'm an amateur chef, total foodie, lover of Westies, sports fanatic and self-proclaimed book worm. You'll find a little bit of all these things I love on this blog. And...most importantly, I'm a new mom to the most precious baby boy, Austn Robert, born this past October.

Amanda

Amanda

Brad

Brad

Austin Robert

Austin Robert

Mack Brown

Mack Brown

Tuesday, August 2, 2011

Zesty Lime Grilled Shrimp and Avocado Salad


I LOVE guacamole, so when I found this recipe for zesty lime shrimp and avocado salad, I couldn't wait to run out to the grocery store and stock up on all the ingredients.  It's basically just chunky guacamole with shrimp and lots of lime. Yum, yum, yum.  It was so easy and quick to make and sooooo delicious.

Disclaimer:  It was supposed to serve 4, but Brad and I polished off the entire thing ourselves. I thought you deserved a fair warning.   It's that good.

Here's the original recipe from Gina's Skinny Recipes.  I made a few changes below to suit our tastes.

Zesty Lime Grilled Shrimp and Avocado Salad

1 lb. jumbo shrimp, peeled and deveined
1/4 c. red onion, diced
2 limes, juiced
1 tsp. extra virgin olive oil
1 avocado, cubed
1 tomato, seeded and chopped
1 jalapeno, seeded and finely diced
Tony Chachere's creole seasoning, for the shrimp

Before grilling the shrimp, add the onion, lime juice, olive oil and salt and pepper in a small bowl. Set the bowl aside and allow the onion to mellow while you cook the shrimp and prepare the other ingredients.


Next, grill the shrimp.  Place the peeled and deveined shrimp in a bowl.  I pulled off the tails before grilling, but you can grill them first and then pull off the tails before chopping.  Either way works just fine.  Sprinkle with Tony Chachere's to taste.  Spray the grill with cooking oil so that the shrimp don't stick, and then cook the shrimp about 1 to 2 minutes per side until the shrimp turn pink.  Be careful not to overcook!


Allow the shrimp to cool, and then chop each shrimp in half.  In a large bowl, layer the shrimp, avocado, tomato, and jalapeno.  Pour the red onion-lime mixture over top everything, stir gently, and you're done.  So easy right?


You can eat it for lunch or grill up some corn and serve it for dinner.

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