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Mexican Shrimp Cocktail: 1-2 lb shelled and cooked shrimp (50-60 count), 2 large chopped tomatoes, 1/2 small white onion (chopped) or 2 green onions (chopped), 1/2 cup cilantro slightly chopped, 1/2 jalapeno (diced with seeds), 1 avocado (chopped), tomato juice (V8), lime juice, salt and pepper. Mix all in glass bowl and chill
Ingredients 1/4 cup olive oil or salad oil 3 tablespoons white wine vinegar 2 tablespoons finely chopped shallot (1 medium) 2 tablespoons snipped fresh oregano 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1/2 teaspoon salt 1 clove garlic, minced 1 pound froz
A quick and healthy dinner that tastes like a Viatnamese Spring Roll, but with less carbs and messy rice-paper rolling! Ingredients: Bowls: ½ lb Fresh shrimp 2 Large Zucchinis Salt 2 Tbsp peanuts ½ Cup Carrots, shredded 1 ½ Cups Cabbage, chopped 1 ½ Tbsp Packed mint, minced 2 Tbsp Cilantro, roughly chopped 2/3 Cup […]
Sweet Fire Shrimp Bowl. Fiery shrimps combined with tender crisp veggies and a sweet mango cranberry salsa, then drizzled with a cooling sweet chili yogurt sauce! Heavenly!