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
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.