Frugal In Florida

*This is another repost BUT I made it at 8am on Tuesday for lunch at the office ... I was so excited about lunch that I tapped into the bowl by 10:30am! I really love it when I come across a recipe that I have ALL the ingredients on hand to make, except one!  I mean, it's like mandatory that you make it! This original recipe comes from  Skinny Taste  (which, by the way, I got her  cookbook  for Christmas and I'm sad to say I've not cooked ONE recipe from it yet!) and of course, I made a 'few' modifications but the whole idea comes from there! And yes, it's  Whole30  compliant (of course, I made this at the start of Week 2 and was still in the excitable mode!)  It will stay around for a repeat, trust me! Here's how I did it: 1 lime, juiced (Costco) 1/4 red onion, finely choppped (Aldis) 1/2 tsp avocado oil (or olive oil) (Costco) dash of salt (Costco) dash black pepper to taste (Costco) 1/2 pound of cooked, peeled shrimp, cut in b...

*I posted this a while ago but made it again this past week for the girls night and we all LOVED this dish! In my drunken stupor haste, I completely forgot to add the almonds ... but it was still yummy!* I knew the minute I added the diced avocado and mango that Hubby wasn't going to be in love with it, but Princess and I devoured it, therefore, a HIT and keeper for us, but only for the girls ... Easy enough to do, and surprisingly, I pretty much eyeballed the dressing measurements as I was chatting with Princess while I made it and we were laughing ... a very fun moment was had between the two of us. Can I tell you what a relief it is that she grew into a fine young lady after those rough years we had? Makes me love her even more than I already do ... Ok, back to the recipe ... 1 bag of coleslaw mix ... the one with carrots and such in it 1 lb of cooked shrimp, if larger, cut in half or bite size (I think next time I'll rough chop them), remove them pesky ta...