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Mexican Shrimp Salad
I forgot to mention in my last column how much I appreciate those of you who have served our country in the armed forces. I hope you felt honored this last Memorial Day Weekend.
A few Sundays ago, I discovered another handy use for bread. I made roast beef and was using the drippings for gravy. There was a lot of fat on top of the juices and I was trying to figure out how to get the layer out of the pan without sacrificing too much of the good broth, when I thought of a couple stale pieces of bread I had on the counter. I took those and set them out over the top of the broth and the oil just soaked right up. I flipped each piece over and let the other side soak up some more fat. It worked really well.
If you have a tip you want to share with me feel free to drop me a line. I would love to share it. Today's recipe is very tasty and healthy too. The shrimp only took a few minutes to cook and the preparation was reasonably quick too. It would make a great addition to your busy week day dinner menu or weekend barbeque.
The directions were to marinate the shrimp for 30 minutes but I had something to do right before dinner so I ended up marinating the shrimp for over an hour and I think that made them a little spicier than they might have been if I had only marinated them half an hour.
We had them over mixed greens including romaine lettuce and kale. I thought it was quite a nice blend of flavors. I cannot wait to serve this shrimp dish with cold watermelon this summer. It will be a great meal on a hot summer evening. Hopefully we start getting some of those soon.
This recipe came to my e-mail inbox, from the editors of the Taste of Home magazine. I get one new recipe each day. What first caught my eye was that it was submitted by a woman in Bend, Marie Bason. It is always fun to see local recipes published in nationwide magazines.
The children will be getting out of school in a few days, so watch out for them. Keep those great recipes coming.
Enjoy!
Mexican Shrimp Salad
Ingredients:
1 small onion, halved and thinly sliced
¼ cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 T canola oil
2 tsp chili powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp pepper
¼ tsp salt
1 pound uncooked medium shrimp, peeled and deveined
6 cups torn leaf lettuce
½ cup fat-free ranch salad dressing
Directions:
In a large resealable plastic bag, combine the first nine ingredients; add shrimp. Seal bag and turn to coat. Cover and refrigerate for 30 minutes.
If grilling the shrimp, coat grill with non-stick cooking spray before heating. Thread shrimp carefully on metal skewer or soaked wooden skewers. Discard marinade.
Grill covered, over medium heat, or broil 4 inches from the heat for 3-4 minutes on each side or until pink.
Divide lettuce among four plates and top with shrimp. Serve immediately with dressing.
Serves: 4
Note: When working with jalapeno peppers it is advised to use rubber gloves and use caution as you cut and seed the pepper.
