5/8/11 – A light and fresh salad using shrimp, grapefruit and avocado to serve as a lovely lunch or part of a larger meal – kicked up with chile encrusted shrimp for a little Cinco de Mayo flair.
christine: on this mother’s day… why not cook for mom? maureen mccann is out at civic center park…with chef mick rosacci…from tony’s market. you guys have some recipe ideas for mom. > >maureen: we are continuing with the theme of no mess for ma. . > > we’re going to make these dishes elegant but without a mess. we have wild mexican shrimp. it is fabulous quality and beautiful shrimp. i will put with some of my chilly seasoning on it. we will put some tequila on there which is optional course. shrimp coaxed surprisingly fast. we will also be messing with grapefruit. i appealed all of this all of the outside. i will pull off right here. these go so well together with the shrimp. the flavor is slightly sweet. we have some spinach. some colorful peppers. we have some nice thin carrot shreds. i have some onion avocado. we will put all of these on to the plate. we’re going to make a quic
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