Summer is here! Now is the time to start breaking out those fantastic
light dishes that you have been craving since fall. The night before
last, we decided to dip into our personal stash of recipe cards and
see if we could find a golden gem we had forgotten about. We did, and
it’s a simple recipe that even the amateur cook could make easily. You
should see our recipe stash. It’s full of torn-out magazine articles,
printed recipes, and cookbook pages that through the years of
hand-me-down cookbooks with tattered bindings. We really should hire a
librarian to help better organize these recipes, but I think sometimes
half the fun is finding something you had forgotten you had. It’s like
finding a $5 bill in the pocket of those old jeans hanging at the back
of the closet.
We are also known for just logging into some of our favorite online
food sites and picking a random recipe and going for it. What a great
way to get some fantastic recipes and try something new. It’s always
nice to have that recipe around that doesn’t take a lot of work and
combines some of our favorite flavors. Lets dig in.
Paprika Shrimp with Mango and Avocado Salsa
Serve over a bed of Orzo Pasta
1/2 Lime or 1 Tablespoon Lime Juice
3 Green Onions
1/4 Teaspoon Sugar
1 Pound Large Shrimp
2 Teaspoon Paprika
1 teaspoon Louisiana Hot Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Cumin
1. Place oven rack 4 inches from the broiler and heat on high.
2. Cook orzo to the directions on the box (1/2 box will serve 4)
3. Dice the mango.
4. Add 2 tablespoons of olive oil, 3/4 teaspoon of salt, the avocado,
diced green onions, and lime juice to the mango and combine.
5. In a medium bowl combine the remaining 3 tablespoons of oil, 1teaspoon salt, paparika, cumin, and hot sauce and stir well.
6. Add shrimp to hot sauce mixture and toss to coat.
7. Arrange shrimp on a foil-lined baking sheet and broil until shrimp are cooked through, about 4 minutes.