It’s Saturday night and I’m sitting in my sweatpants on my parents’ couch. I’m 100 percent okay with that, too. My dad is watching some documentary about Rush, my mom is playing Scrabble on my iPhone and I’m looking at photos of food. Oh, and we just finished Skyping with my brother Stewart and his girlfriend Papi who live in Japan.
Skyping is always an interesting experience in my house. The first five minutes usually involve a lot of shouting and waving while our archaic laptop tries its best to make the conversation completely impossible by freezing and chugging along at slothful speeds. Then we spend a while showing each other whatever food we happen to be eating. After we get through that portion of the conversation, we transition into the awkward silence/interrupting each other phase and finally hit our stride about ten minutes in.
But I love it. And it’s always nice to see Stewart and Papi and hear how they’re doing. They’re actually going to be visiting us in San Diego this Christmas so hopefully we’ll have a bit more success talking to each other in 3D. Wish us luck.
Anyway, back to food. This is a simple recipe for a shrimp salad that’s quick and easy and great for a summertime lunch.
All you need is shrimp, butter, mayonnaise, some sort of sweet mustard, balsamic vinegar, olive oil, Persian cucumbers, tomatoes, avocados, green onions, mache or lettuce, and micro greens for garnish.
Prepare a bed of lettuce (this is mache) on a plate and dress with oil and vinegar.
And spoon some of the shrimp and avocado mixture right on top and garnish with micro greens. We added some crispy Parmesan cheese crumbles to add crunch to an otherwise soft salad. We baked grated Parmesan cheese on a sheet for about 8 minutes and then scraped it off. You can use croutons instead if you prefer.
That’s it! Hope you like it.
- 2 ripe avocados
- 2 Persian cucumbers, peeled
- 1 bunch green onions, white and pale green parts only
- 3 green zebra tomatoes
- 1 tbsp. mayonnaise
- 2 tsp. honey mustard
- 3/4 lb. large, uncooked shrimp, peeled and deveined
- 2 tbsp. unsalted butter
- Mache or butter lettuce
- Good quality olive oil and balsamic vinegar
- Chop avocados, cucumbers, tomatoes and onions
- Mix with mayonnaise and mustard
- Season shrimp and saute in butter until just cooked
- Add shrimp to avocado mixture
- Season to taste
- Pile on top of oil and vinegar-dressed greens
- Top with crispy Parmesan or croutons