There’s nothing like indulging in food prepared by you. Well, I love preparing great meals and enjoying it with loved ones. A couple of days ago, I read the April 2006 edition of Food & Wine. I found a great recipe that I thought would be a great one to prepare at my boyfriend’s place. So after work I made a quick stop at Grande Harvest Wines at Grand Central Terminal. I picked up a bottle of Vincenzo Toffoli Prosecco, hopped on the 6:59 train to White Plains, then headed to Whole Foods. I picked up a couple of goodies that I knew would make an excellent dinner – Mesclun, Lemon, Mammoth Cheddar, Wensleydale with Cranberries, a French Baguette, and Cocktail sauce. I didn’t use all the items I purchased, but here was the dinner menu:
- Shrimp and Avocado Salad – A variation of the one from Food & Wine
- Sauteed String Beans in Garlic
- Prosecco
Then some samplings of cheese, olives, and bread while listening to Chill music.
I must say – the meal was divine…Still enjoying my Prosecco…
My recipe for Shrimp and Avocado Salad
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Juice of 1/2 lime
- 2 tablespoons of finely chopped red onion
- Juice of 1/4 lemon
- 1 Hass avocado, cut into 1/4-inch lengthwise wedges
- Salt and freshly ground pepper
- 3/4 pound shelled and deveined large shrimp
- 1/4 lb. mesclun, or your favorite mixed greens
Directions
- In a large bowl, stir together 3 tablespoons of the olive oil with the lemon and lime juice and onion. Gently fold in the avocado and season with salt and pepper.
- In a medium skillet, heat the remaining 2 tablespoons of olive oil. Keep the flame on medium. Add the shrimp, season with salt and pepper and cook for about 4 minutes – until the shrimp turns pink. I prefer my shrimp “well-done,” so I cook it for about 6 minutes until the white flesh turns gold.
- Add the shrimp to the avocado and vinaigrette mixture.
- Divide the mesclun in two and place on your plate. Arrange the shrimp and avocado mixture over the salad and drizzle the remaining citrus dressing on top.
Bon appetit!
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