Grilled Shrimp Salad.

Salad and I have a rocky relationship.

I’m sure you assumed as much, but these days we’ve been disagreeing more than usual.

I don’t think anything can be done to save the relationship either.

But when I make salads like these, they offer a bit of therapy.

It may be a favorite out of all the salads I’ve made.

It’s no secret that my piles of lettuce aren’t exactly veggie-filled.

In my opinion, that’s what makes them better.


And you know I can’t have a salad without cheese and bacon.

As well as the token fruit – which in this case was mango and quite possibly the most delicious mango I’ve ever had.

I think I’ve said that before. But only once. This was only my second “perfect” mango.

I wish you could have seen how I attacked it.

I also threw on one of the heirloom tomatoes I bought on Saturday.

It was beautiful and juicy and seedy and vegetabley. If you catch my drift.

Eh, so I may have picked around the one vegetable on the plate. Sue me.

I needed more crunch than just the bacon alone, so I added some toasted tortilla strips. Coupled with the avocado, it was creamy and crispy. And shrimpy.

Grilled Shrimp Salad

serves 1

2 cups lettuce of choice

4 ounces raw peeled and deveined shrimp (or cooked)

1 small tomato, chopped

1/4 avocado, chopped

1/4 mango, chopped

2 slices bacon, fried and crumbled

1 ounce feta cheese

1/2 corn tortilla, cut into strips and toasted

Cut tortillas into strips and set oven to broil. Lay strips on a baking sheet and set under broiler for 2-3 minutes, or until crispy and golden brown. Set aside.

Preheat grill. Season shrimp with salt and pepper, or marinade of choice. Grill shrimp until colors changes to light orange, about 1-2 minutes per side.

Combine all ingredients together and top with dressing of choice.

Why must salads always taste better when someone else makes them?

I need my own personal salad chef. And if they want to make me dessert too, I won’t complain.