Wednesday, May 20, 2009

Yay warm weather!

I wish it was 70 degrees and not humid every day in DC!

Warm weather makes me crave fruity, fresh, crisp flavors so tonight's dinner was Grilled Shrimp with Mango Salsa served with an Avocado and Arugula Salad. It was a massive meal, but I don't feel disgustingly full so it's just fine with me!

I did this with a grill pan so it's fake grilled in my book. Oh how I wish we had a charcoal grill (or really, any grill)! This was a super fast probably would have been faster if I made the mango salsa in advance! There are a few changes I'd make (surprise) like using totally shelled shrimp next time. I always think leaving the tail-on adds/keeps in some extra flavor, but it's kind of a pain when it comes to eating. Eh.

Grilled Shrimp
10-15 large shrimp, shelled
1 tsp chili powder
1/4 tsp Goya Adobo Seasoning
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp cumin
1/4 tsp brown sugar
pinch cayenne pepper

Mix spices in a bowl and coat shrimp with mixture. Heat a grill (or grill pan) and cook 2-3 minutes on each side or until shrimp is pink.

I've been known to do variations of this grilled shrimp and this one isn't my absolute favorite. One of these days I'll try to remember an older version and post the recipe (I think it may have involved some Old Bay)!

Mango Salsa
1 mango, diced
1 c tomatoes, diced
1 small shallot, minced
1/2 jalapeno, minced
1/4 tsp cumin
3 tbsp cilantro, chopped
juice of one lime
pinch salt

Mix all ingredients in a bowl and let sit for at least 30 minutes before serving.

I really wanted to throw in another fruit like pineapple or peach, but didn't have any in the apartment. Also, my mango wasn't as sweet as I thought it would be so I added a smidge of honey to combat the tartness. I used grape tomatoes b/c well, they needed to be used. Any tomato should work just fine with this!

Avocado and Arugula Salad
1 avocado, sliced in half - each half thinly sliced
2 handfulls arugula
juice of half a lime
1/2 tsp honey
1/2 tsp olive oil
coarse sea salt
freshly ground pepper

Whisk lime juice, honey and olive oil together, set aside. Place avocado on top of arugula and drizzle dressing on top. Sprinkle on salt and pepper.

Ok, so I really only came up with this because a) I love avocado pieces sprinkled with salt and lime juice. I know I'm weird. My second favorite way to eat avocado is mixed with garlic powder and salt on toast. SHH. b) I love arugula more than any other green and make excuses to eat it and c) I needed something to eat with the shrimp and couldn't think of anything else.

The avocado balanced everything out...the acidity from the salsa, the spice/salt from the shrimp and the bitter greens. I love you Mr. Avocado!

Tomorrow's dinner won't be as exciting. It's a clean out the fridge before vacation dinner so that means RAMEN (or at least something like ramen - I have a pack of shiratake noodles I have to use)! I'll also be sure to post tomorrow's speed work out...I'm trying to make up something fun. I'm on a time out since my ankle freaked yesterday. While everyone is running my fun speed workout, I'll be jogging around the track :( boo.

Friday we leave for San Francisco! YAY!!! So excited :) :) :) So many things to do, see and EAT! Not sure if I'll be able to blog while I'm away, but don't you worry, I'll be snapping tons of pictures and will recap everything! Food suggestions are always welcome :)


Rachel said...

As far as food suggestions:
1) Amazing ice cream=Naia gelato on Columbus Ave. Also Bi Rite Creamery (Dolores Park area) and Humphrey Slocumbe (the Mission).
2) Go to the Ferry Building on the Embarcadero and try the Japanese deli there.
3) Sourdough from Boudin at Fishermans Wharf :)
4) Crepes at Ti Couz, also in the Mission

Jamie said...

i am a fan of anything remotely related to gelato and ice cream.

Karena said...

ooh! will definitely check some of these out! I have a soft spot for crepes :)