One of the best aspects of living in Florida (as opposed to Floriduh where the idiots roam), is the abundance of fresh seafood. We get Gulf Shrimp daily, Atlantic reef fish like Snapper and Grouper almost on every street corner. Daytona doesn’t have quite the fresh variety that we had growing up in Miami, but the pickings are still good.
We also have a plethora of Avocados. I have to admit that as a child I detested Avocados. I referred to guacamole as “baby poop”. Funny story; the first time I had dinner with my now wife’s family her mom asked if wanted any “pear”. Being a fan of the Bartlett Pear, I said sure. She handed me a rather large slice of Avocado. That’s not a pear I said. Sue it is, she replied, it’s an alligator pear! I had never heard of an alligator pear and handed it back since I knew it was just an Avocado by a different name. When I told her I didn’t care for Avocados she came back with her usual reply; Have you ever tried them? Mom’s rule was that you had to try something before you said you didn’t like it. I assured I had tried it before, so she left me alone.
Which brings me to a wonderful recipe my Twitter friend Shane Organ (@iamshaneorgan) posted just the other day. A very interesting Paleo Shrimp & Avocado salad. I have come to tolerate Avocados recently mainly for the health benefits.
Here is the original recipe:
Shrimp Salad with Avocado and Cilantro
• 3 tbs fresh Lime Juice
• 2 tbs Extra Virgin Olive Oil
• 1/2 – 3/4 cup fresh cilantro chopped ( I like a bit more cilantro)
• 1/8 tsp fresh cracked Pepper
• pinch salt to taste
• 1 lb cooked chilled shrimp deveined/ tail removed
• 2 ripe avocados
• 2 cups baby spinach
• 2 cups chopped lettuce of your choice
1. Combine all ingredients in a bowl and mix.
1. Drain any excess water off shrimp if using thawed shrimp.
2. Pour cilantro dressing over shrimp. Stir to coat. Cover and refrigerate for at least 1 hour (2 or 3 is better).
3. Wash and dry lettuce (use a Salad Spinner or just let it sit in a strainer). Divide among plates.
4. Cut avocado into bite-size wedges (about 1/2 inch cubes work well too). Sprinkle over lettuce.
5. Add marinated shrimp to the top.
6. Top with marinated shrimp and leftover dressing. Enjoy!
As usual, we changed it up a bit. Instead of using bland, rubbery, pre-cooked shrimp (Shane is in Canada after all. I would imagine it’s hard to get fresh shrimp.) I took about a pound of freshly cleaned and peeled shrimp with about 1/2 TBSP (I don’t measure anything, it’s all eyeballed) of Badia Chile & Lime seasoning, 1 TBSP of Lemon Pepper and 2 tsp of Seasoned Salt. Seasoned up the shrimp and let sit for about 5 minutes, then sautéed them over medium heat in about 1 TBSP of Ghee. Then mixed the dressing/marinade as above with the shrimp and threw it all in the fridge to cool down. Then off to the gym we went.
When we came home we assembled the salad as described and chowed down. Even had enough left over so that Wifey® and I have lunch for today. And let me tell you, it’s an awesome dish! Thanks Shane.
(Shane can found on Twitter as noted above and his website: http://www.shaneorgannutrition.com/)