Guest post from Kelly!
The East Coast has been experiencing a major heat wave, with temperatures over 100 the past week. This has been coupled with an intense Derecho (Weatherman speak for a bad storm that’s like a tornado or hurricane but not a tornado or hurricane) that caused wide spread tree damage and power outages. Thankfully my home fared well, but it is still too hot to cook much of anything.
I came up with this recipe while trying to develop a quick appetizer I could pull together in a jiffy with ingredients on hand. I don’t fancy myself a cook so I was pleasantly surprised when this came out well! Martta immediately thought “guest blog post.”
- 1 Bag Frozen Shrimp
- Baguette, sliced into rounds
- 1/2 Red Onion, diced
- Cilantro, chopped
- 1 Mango, diced
- 4-5 Cloves of Garlic, diced
- Orange Juice (I used fresh – approximately one orange)
- Lime Juice (Fresh, four limes), divided
Seeing as how I don’t fancy myself a cook, I don’t have exact measurements for the ingredients, but it’s something you could definitely play around with to your tasting.
Start off with defrosting the shrimp according to the package directions. Then marinate the shrimp in a mixture of the garlic and lime/orange juices for approximately two hours.
When I was ready to cook the shrimp, I threw everything into a skillet and cooked according to the package directions. In the meantime, I made the salsa with the onion, cilantro, mango and the juice from two limes. Once the shrimp was cooked, I placed the salsa on a piece of baguette with a shrimp on top. This can be a quick appetizer to entertain company or if you are a single girl like me, a light and easy dinner.