With much gratitude.....

Happy Holidays and many Happy Wishes for the New Year


Well we wrap up another year and give thanks and gratitude for all we have and experienced in 2009. We had a wonderful year of eating, drinking and cooking together and with many other food enthusiasts. What does 2010 hold? It holds even more great adventure, travel, food, wine and friends to share it all with as the year unfolds. We look forward to publishing our first cook book in 2010 and sharing the joy we have found in food and love. We hope to explore new places and old ones and share our discoveries with you. So thank you for watching , reading and following our adventures this year. I leave you with a great recipe to use to jump start your new year.

Love
Jim & Linda


Southwest Shrimp Salad for 4 people


1 lb White or Brown Shrimp – peeled & de-veined
¼ cup Southwest rub
1 tsp Olive Oil
1 Lime
1 Jicama, medium, julienned
½ Red onion, thin sliced
¼ cup Roasted Red Peppers, sliced (piquollo peppers preferred)
1 Avocado, sliced thin
½ cup Tomatoes, large dice
2 oz Tortilla chips, crushed
4 cups Salad Greens

Dressing
2 Limes, juiced
1 clove Garlic, crushed
1 tbsp Honey
½ cup Roasted Tomato Salsa
¼ cup Cilantro leaves
2 tbsp Cider Vinegar
To taste Salt & Pepper


Place shrimp on a plate and toss with Southwest rub to coat completely, then set aside.

In a large sauté pan over medium high heat, add the olive oil, then add the shrimp, cooking for 3 to 5 minutes until opaque.

Deglaze the pan with the juice from one lime, remove from heat and transfer shrimp to a plate to cool.

In a large mixing bowl place the jicama, red onion, red peppers, avocado and tomato. Add the cooled shrimp and toss to evenly distribute the ingredients.

In a blender place the lime juice, garlic, honey, and salsa and blend until mixed.

Add the cilantro leaves, cider vinegar and salt and pepper to the dressing mixture, blend well.

Add the greens to the salad and shrimp mixture and half of the dressing, and toss to coat.


© Doak & Krantz 2009