Spicy Shrimp Corn & Avocado Salad

Ingredients

·         2 Tbsp. Butter

·         1Lb uncooked shrimp (peeled and tails removed)

·         2 Garlic Cloves (diced)

·         3 Tbsp. Sriracha Sauce

·         1 Cup of Corn (fresh or frozen)

·         3 Tbsp. fresh basil (chopped)

·         ¼ Tsp. Kosher salt

·         ¼ Tsp. Black pepper

·         1 Yellow bell pepper (chopped… or whatever color you have)

·         1 Fresh Avocado (peeled, pit removed, and diced)

·         1 cup Grape tomatoes (cut into halves)

·          1 Head romaine lettuce (diced)

·         Olive oil

·         Balsamic Vinegar

Procedure

1.      In a skillet melt the butter over medium heat. Once the butter is melted add the shrimp, garlic, Sriracha, basil, corn, salt and the pepper. 

2.      Cook for 7 min, or until the shrimp is fully cooked

3.      In a bowl add the chopped lettuce, diced pepper, tomato, and avocado

4.      Add the shrimp and sriracha mixture

5.      Drizzle with olive oil and balsamic vinegar

6.      Serve and enjoy

Pineapple Mango Salsa

Ingredients

·         1 whole pineapple (peeled and diced)

·         1 whole mango (diced)

·         ½ medium red onion (finely diced)

·         1 whole jalapeño (seeded and diced)

·         Fresh cilantro (chopped)

·         1 whole lime juiced

·         Kosher salt (to taste)

·         Granulated sugar (to taste also optional)

Procedure

1.      Combine pineapple, mango, onion, jalapeño, Cilantro, and lime juice together in a bowl and mix together

2.      Add salt and sugar to taste if desired

3.      Serve and enjoy

Watermelon and Feta Salad with a Lemon Orange Vinaigrette

Ingredients

·         ¼ Cup freshly squeezed orange juice

·         ¼ Cup freshly squeezed lemon juice (approx. 2 lemons)

·         1 Tbsp. Honey

·         ½  Cup olive oil

·         1 Tsp kosher salt

·         ½ Tsp black pepper

·         6 Cups arugula

·         2 Cucumbers (diced)

·         Red onion Julienne

·         Watermelon (rind removed and cut into cubes approx. ½ inch to 1 inch. About ¼ of a med sized watermelon is needed for the recipe

·         14 oz. of feta cheese crumbled

Procedure

1.      Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly.  (You need to whisk constantly so the oil will mix with the juice and emulsify.  If it is not mixed enough the juice and the oil will separate.)

2.      Place the arugula, watermelon, onion, and feta, in a bowl, add the lemon orange vinaigrette.

3.      Add salt and pepper to taste

4.      Serve and enjoy