Wednesday, June 9, 2010


This recipe is really a mix match of about 4 recipes I found online.
I just pick and chose my favorite things out of the recipes and mixed it all together!

This salsa is great as a dip with tortilla chips or served with grilled shrimp, halibut or chicken.
Any way you eat it, it is GOOD!!!!

What you need:
1 diced ripe mango
2 TBSP diced red pepper
2 TBSP diced red onion
2 tsp fresh diced jalapeno (more if you want more heat)
1/2 cup diced fresh pineapple
Juice of 1 lime
optional - salt and red pepper to taste

Mix all the ingredients and serve!!!

Just remember: this is the recipe the I like it. Feel free to add more onions if you love them or more jalapeno's if you want the heat it up. Just taste it and make your measurements.
Sometimes its hard for me to put exact measurements on things because I really do a dash of this or a bit more of that... you know! 


This is the most simple salad recipe ever.
But I am going to show you for the sake of the pictures!

My history with this salad:
My friend Suzanne and I try to go out to lunch every 2 weeks or so. Recently we went to this little Thai restaurant that had the most delicious salad I have ever eaten. Tempura Shrimp, Avocado & Mango with a White Sauce. It is really an appetizer, so I didn't feel bad when I had 2 of those for lunch! When I got home, I decided that I wanted to make a lighter version of the same dish. So, that is how my salad was born. And I have to tell you, the grilled shrimp are EVEN BETTER than the tempura shrimp! 

Serves 3

What you need:
1/2 lb Fresh Shrimp with the peel on
1 ripe avocado
1 ripe mango
Olive Oil
Old Bay Seasoning
optional - White Sauce

How to tell your mango and avocado are ripe:
If they give a little to the touch, then it is perfect for this salad. 
You don't want the fruit to be over ripe and mushy for this salad, 
but you also don't want it to be too hard. 
A soft give to a press is perfect. 

1. Cook your shrimp.
What I did with these shrimp was put them, peel and all, in a bowl with some olive oil and some Old Bay Seasoning. Just roll them around in it. Then I put them directly on my hot stove top grill. I cooked them for about 3 minutes on each side. When your shrimp turns orange, they are ready.

2. Peel and dice your avocado and mango. 
You can arrange this anyway you want. 

3. Peel off the shell of the shrimp and clean the spine. 
I clean out the spine of the shrimp by making a slice directly down the middle of the back and just scooping it out. 
Then I cut the shrimp into 3 pieces and put them on top. This way they are a little more bite size. 
You can leave them whole if you are using smaller shrimp or if you just prefer it that way.

OPTIONAL: Add White Sauce. 
I put it on top here, but you can put it on the side and use it sparingly.
You really don't need a lot. A little goes a LONG way! 

Trust me, you are going to be eating this all season. It craaaaazy good!