I apologize for delaying my posts until the night after I’ve made each meal. It’s been a busy but fun few days.
So last night’s dinner (also tonight’s) was Mexican Shrimp with an Avocado Salad.
I’m guessing that what makes it “Mexican” is the jalapeño that is in the recipe? Other than that, I’m not sure what is supposed to “Mexican” about this dish. It’s shrimp, tomato and avocado. I think it should be called “Fresh Shrimp” instead. Perhaps that makes it sound like there is an option for a “Spoiled Shrimp” recipe. I digress….
I, of course, left out the spicy pepper that was to be included. I don’t think it takes away at all from the recipe. It’s actually quite tasty and refreshing. I picture relaxing on an island when I eat this meal, which is a nice mental vacation in early January.
The recipe is pretty easy and straight forward. The preparation for it isn’t too bad, if I can get my time management skills to a decent level. For me, it was a bit of a challenge because there are so many fresh ingredients in the recipe. I found that I had only cut half of the vegetables and when it was time to put them all together. I had to quickly scramble getting them ready before the shrimp burned.
It may have been less of a last minute scramble if tomatoes weren’t so darn hard to cut. It took forever to dice them up.
Lesson learned: Tomatoes are darn hard to cut!
Positive lesson learned: It’s nice to have a light, refreshing meal in the Winter season.