Another new recipe from another new cookbook, Primal Blueprint Quick & Easy Meals. I've decided that I really want to get back in to the cookbook mode ... I LOVE cookbooks, and have tons of them ... but with my new way of eating, I need some inspiration, here and there.
By the way, in case you didn't know, 450 Swagbucks will give you $5 in Amazon cash ... and that's how I've been buying the cookbooks ...
Another side note ... I do NOT like to have them on my Kindle. I mean, yeah, it's sort of cool to just open up the Kindle BUT I don't like the layout/format whatever. It's not the same as looking at the 2 pages, side by side ... so I've decided no more cookbooks on the Kindle.
So anyways ... I have everything, EVEN the mangoes for this recipe ... I had picked up a small container of pre-sliced mangoes last week at Whole Foods for the steak salad and still have some left ... Yeah, they were a little pricier, BUT a heck of a lot easier and way less mess and waste, so it evens out in my opinion.
I renamed the recipe to Island Shrimp with Avocado ... more appealing to ME than Tropical Avocado & Shrimp. And yes, there were a few modifications along the way ... if you want the real deal, buy the book and flip to page 57 ...
You can easily double, triple or even quadruple this recipe, as I was only feeding myself for a late lunch and early dinner, I made it in the quantities listed below ... Ready? Ready ...
1/4 cup mango, cut into chunks
1 jalapeno, seeds removed
Juice of 1 lime
dash of salt
3 tbs olive oil
1/2 lb raw shrimp, peeled and deveined (personal note, I always take the freakin tail off, it annoys me)
1/2 tsp cumin
1 avocado, cut into chunks
3 radishes, sliced
1/4 red onion, sliced
chopped cilantro (optional but recommended)
Get out the big gun food processor ... add mango, jalapeno, lime juice, olive oil and salt.
Let it rip and make a sauce.
Put sauce in fridge to chill a little. Trust me. I wasn't crazy when I tasted to adjust the seasoning, but after it chilled for a bit, it was a whole different flavor!
Sprinkle the shrimp with the cumin and saute in a bit of olive oil til cooked (not overcooked!)
In large bowl, combine the shrimp, avocado, radish, onion and cilantro. Toss with the sauce and serve OR you can pour the sauce over prior to serving. Either way, recommend making this ahead of time and letting chill in the fridge for 45 minutes or so ...
Good? Yes it was ... the radishes really tasted good with the mango sauce. I think I was in love for a minute there.
I used these RED Shrimps, they have a real red shell, and taste a little like lobster. And they are HUGE.
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