Archives for June 2016

Avocado Grits with Spicy Sautéed Shrimp

Southern food is almost always comfort food.  However, the original recipe I found for this (before modifying it) was under 500 calories per person.  I did modify it to go from reduced fat milk to skim milk and I removed the cheese, but I also added in half of an avocado, garlic powder, etc… so I’m not sure what the current calorie count is.  Anyways, regardless, this is a food that I can have for dinner and not feel guilty for eating.  It’s southern food meets diet food which is something I didn’t think existed.

Avocado Grits with Spicy Sauteed Shrimp

Avocado Grits with Spicy Sautéed Shrimp

You're going to love this easy to make twist on a classic and the best part is that it took less than 25 minutes to make. 

Print Recipe
Course: Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 1 bunch collards rinsed and chopped (not too small)
  • 2 cloves garlic minced
  • 1/2 cup grits
  • 1 and 1/2 cups skim milk (you can substitute with a high fat milk if you prefer)
  • 1/2 very ripe avocado
  • 1-2 cups cherry tomatoes halved
  • 2 tbsp garlic powder separated in half
  • 12 shrimp
  • 1 tbsp chili pepper flakes
  • 1 bunch fresh Italian parsley chopped
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  1. Start by pouring 1 and 1/2 cups of water into a pot with the milk on high heat. Once it starts boiling add the grits and whisk it for about a minute. Reduce to a low boil or low heat for 2 minutes and then cover it and let it finish absorbing each other while whisking every few minutes to make sure it doesn't get too thick. (If it does, don't worry...mine was caked to the bottom of the pot.)

  2. While the grits are cooking, add a drizzle of the extra virgin olive oil to a large pan on high heat and toss in your collards. You'll hear a really loud crackling sound which is awesome. Keep browning them until you have a really good texture (about 3 or 4 minutes) then toss with the garlic in the pan for about 30 more seconds. Now remove them and set them aside in a large bowl.

  3. In the same pan, add another drizzle of extra virgin olive oil but reduce the heat to medium. Now add in the halved cherry tomatoes and season them with salt and pepper. Once they've cooked for about 3 minutes they'll start bloating and charring and that means they're done. Add to the collards and then season with sea salt and black pepper.

  4. At this point your grits should be ready for the avocado. Chop it into large chunks and then add about a tablespoon of extra virgin olive oil, 1 tablespoon of garlic powder and the avocado. Now mix it in with a large beater or spatula.

  5. Once the grits are ready, add another drizzle of extra virgin olive oil to the pan you made the tomatoes and collards in and toss the shrimp, chili flakes, other tablespoon of garlic powder and sea salt and pepper and let them sauté over medium heat tossing every couple minutes until they're cooked.

  6. Now plate your grits, on top place your collards and tomatoes and then add the shrimp to it. It's that easy to make and it tastes amazing.  

Recipe Notes

It paired perfectly with a heavy white like a chardonnay but could also do a sweet Vidal wine or even a light sauvignon blanc.

I was shocked when I realized that this dish could actually also fit into my diet calorie wise.  It might not fit yours so check with your nutritionist and doctor first, but I’ll definitely be making this one again.

The original recipe was part of my HelloFresh subscription.

Miner Family Petite Sirah Review – Napa Valley

It’s always tempting to try a less expensive and mass produced petite sirah like Boggle Vineyards.  They’re mass produced so you can expect consistency and they’re extremely affordable which is even more appealing.  If you want to be more cautious and not try anything new, go for it.  It’s delicious.  However, if you want something that is crafted by an expert wine maker, that also means you have to spend more.  Coming in at $46 per bottle (according to their website today), the Miner Family Petite Sirah is one you’ll want to know about before you buy.

miner family vineyards petite sirah [Read more…]

is the Damilano Lecinquevigne Barolo Worth Buying?

My friends are moving back to Romania so we decided to have a going away party for them.  They love wine but didn’t know what to order since the restaurant was out of their favorite bottle, so they handed me the menu and asked me to select.   Oddly enough my favorite bottle was also sold out but they had the Damilano Lecinquevigne Barolo on the menu.

I remembered this wine by name for some reason but couldn’t place if I liked it or not.  Luckily there is almost never a bad barolo so it’s a pretty safe bet that it’ll be delicious.  However, when you’re spending upwards of $40 per bottle ($80 at a restaurant) surprises aren’t good, especially because there aren’t many places that sell Barolos by the glass…this restaurant included.  So what did we think?  Read below.

Damilano Lecinquevigne Barolo [Read more…]

BBQ Chicken Thighs with Dijon Potato & Avocado Salad

Are you ready for a dinner that will not only set a new standard for summer meals but that can also be made in under 30 minutes?  This BBQ Chicken Thighs and Dijon Potato & Avocado Salad is the one you and your family or whoever you cook for will love.  Not only is it delicious and amazing, but it is really easy to make.

bbq chicken thighs and dijon potato avocado salad

BBQ Chicken Thighs with Dijon Potato & Avocado Salad

This recipe is an amazing way to celebrate summer. With the combination of BBQ chicken and a Dijon mustard potato salad with avocado for a light freshness.  

Print Recipe
Course: Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people

Ingredients

  • 1 package chicken thighs
  • 5 small red potatoes chopped into bite sized cubes
  • 1 bunch fresh basil leaves sliced for chopped
  • 1 tbsp Dijon mustard (I used a chardonnay one from Frenches)
  • 1 avocado chopped into bite sized cubes
  • 1 tbsp white wine vinegar
  • 1-2 tbsp mayonnaise
  • BBQ sauce
  • 2 scallions thinly sliced
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  1. Preheat your oven to 500 degrees and then place a piece of foil with a layer of extra virgin olive oil on it on a baking sheet. Now heavily salt a pot of boiling water (don't just throw in a pinch,,,really get it salty).

  2. Now season the chicken thighs with sea salt and pepper and place them on the baking sheet. Cover the top part of the chicken with a layer of BBQ sauce and place it in the oven for 5 minutes.

  3. While the chicken thighs are cooking, toss the potatoes into the boiling water and let them cook for about 12 minutes. When the chicken thighs get to the 5 minute mark, take them out of the oven and flip them. Coat the other side with BBQ sauce and place them back in the oven until they're cooked thoroughly (roughly 10 more minutes). You do NOT want to eat raw chicken.

  4. While the potatoes finish cooking, toss the other ingredients (except for the avocado chunks) into a large bowl. When the potatoes finish, put them into an ice bath and then dry them completely. Mix everything together carefully and once it's all mixed together, add the avocado chunks. Now fold them in carefully so you don't squish them.

  5. Now plate and serve.  

Recipe Notes

Are you ready for a dinner that will not only set a new standard for summer meals but that can also be made in under 30 minutes?  This BBQ Chicken Thighs and Dijon Potato & Avocado Salad is the one you and your family or whoever you cook for will love.  Not only is it delicious and amazing, but it is really easy to make.

Come back and leave a comment to let me know how this recipe worked out for you.  The original recipe was part of my HelloFresh subscription...but I modified it like I do most recipes.

Come back and leave a comment to let me know how this recipe worked out for you.  The original recipe was part of my HelloFresh subscription…but I modified it like I do most recipes.

Jalapeno and Beef Stuffed Poblano Peppers

If you want an amazing and easy to make lunch recipe, these jalapeno and beef stuffed poblano peppers are amazing.  I had the idea the other week when I made spicy meatball subs and today realized I needed to use a few ingredients that were going to go bad.  The results are these incredible stuffed poblano peppers that you’ll love!

This is super easy to do.  You can either mix everything at once, or build the flavors.  Because this is a lunch recipe and you need to be done quickly, I took the short route.

jalapeno and beef stuffed poblano peppers

Jalapeno and Beef Stuffed Poblano Peppers

This amazing and easy to make jalapeno and beef stuffed poblano pepper recipe is perfect for lunch for up to 4 people. 

Print Recipe
Course: Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 poblano peppers sliced in half with seeds and core removed
  • 2 jalapeno peppers chopped or diced
  • 1 tbsp garlic powder
  • 1 lb ground beef
  • 3/4 - 1 cup Italian breadcrumbs
  • 1/4 of a large red onion chopped
  • 2 large eggs
  • sea salt
  • ground black pepper
  • BBQ sauce

Instructions

  1. Start by preheating your oven to 400 degrees. While it heats, drizzle extra virgin olive oil, sea salt and pepper on a baking sheet and place the halved poblano peppers on it.

  2. In a large bowl add the other ingredients and mix well. Once mixed, fill in the empty poblano peppers. If you have extra meat mixture, make meatballs and bake them on the sheet.

  3. Now place the stuffed peppers in your oven for 25 - 30 minutes or until they're cooked thoroughly. While they're cooking, pour BBQ sauce on your plate to serve the pepper in and then wait for them to finish cooking. I went and got work done.

  4. Once the stuffed poblanos are done in the oven, take them out and let them cook. Plate them and serve them.

Recipe Notes

You could also save a couple of them and have them for dinner.  They're that good.  If you do have them for dinner, pair them with a light red that has a big bite and lots of tannins like a Petite Sirah or a Napa Cabernet.  They'll match perfectly.  However, if your cabernet is too dry, the spice from the peppers (it's really not that bad to be honest) might not taste too good which is why I like petite sirah for this.  A sangiovese or Chianti can do well too.

If you decide to make this recipe, come back and leave a comment with how it turned out.  Thank you again for reading and don’t forget to join my newsletter so you can get all of our new recipes, wine reviews and more!

Spicy Shrimp Lo Mein with Udon Noodles

Ok, I’m tired, like can’t stand these bullcrap versions of Lo Mein that taste the exact same.  Throw a generic noodle or even spaghetti noodle into a Lo Mein sauce, add a protein like chicken or shrimp and serve it.  Guess what, no more.  Not only will this amazing recipe for a spicy Lo Mein, I used shrimp but you can substitute for chicken, make you want to refuse to order from your local delivery, but it is soooo easy to make and a quick recipe.

how to make spicy shrimp lomein

Spicy Shrimp Lo Mein with Udon Noodles

This is a fun easy and better than most restaurants spicy shrimp Lo Mein recipe.  

Print Recipe
Course: Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 12-20 shrimp
  • 2 servings udon noodles
  • 1 large carrot peeled, halved long ways, sliced into semi circles
  • 1/2 lb string beans or geen beans sliced into 1 inch pieces
  • 1 chunk fresh ginger peeled and minced
  • 2-4 cloves garlic minced or grated
  • 2 large scallions finely chopped with the whites and green separated
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp hoisin sauce
  • 1 tsp chili flakes
  • 1 tbsp vegetable stock
  • 1/4 cup water
  • 2 tbsp sriracha (more if you like a ton of spice)
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  1. Start by heating a large drizzle of extra virgin olive oil with salt and pepper over medium high heat (number 7). 

  2. While it's heating, combing the chili flakes with the soy sauce, hoisin sauce, sriracha, vegetable stock, water and sea salt and pepper in a bowl.

  3. Once the pan is hot, toss in the green beans and carrots and cook for about 5 minutes. Make sure to toss them.

  4. Once they start to caramelize, add in the garlic and whites of the scallions. Let those cook for about 2 or 3 minutes and toss in the shrimp, al dente udon noodles, garlic and ginger.

  5. Once the shrimp is mostly cooked, add the main sauce, oyster sauce, everything else (except the scallion greens) and salt and pepper and let it cook until all liquids have reduced all the way. Once everything is cooked all the way, plate it and sprinkle the scallion greens on top to add some color and texture. Now serve and watch as everyone regrets ever ordering Lo Mein at a restaurant.  

Recipe Notes

Ok, I'm tired, like can't stand these bullcrap versions of Lo Mein that taste the exact same.  Throw a generic noodle or even spaghetti noodle into a Lo Mein sauce, add a protein like chicken or shrimp and serve it.  Guess what, no more.  Not only will this amazing recipe for a spicy Lo Mein, I used shrimp but you can substitute for chicken, make you want to refuse to order from your local delivery, but it is soooo easy to make and a quick recipe.

This recipe was inspired by HelloFresh but modified a lot by me. Leave a comment and let me know how this worked for you.

2013 Staggs Leap Artemis Merlot

When you’re buying wine and the bottle costs over $40, you want to know if it’s good or not.  I’ve spent $75 on a bottle and been disappointed and have also spent $12 and loved it.  However, when your wine is reaching the higher price points you need an honest opinion.  You won’t find it when you read the wine snob blogs or the distributor sites, especially when it comes to large vineyards like Staggs Leap.  That’s why I don’t let them sponsor me.  I can say exactly what I think.

With that said, here’s my review of the 2013 Staggs Leap Artemis Merlot.

Staggs Leap 2013 Merlot review

[Read more…]

Chicken & Veggie Summer Salad – Garlic Croutons!

This recipe for a Dijon vinaigrette over a veggie and grilled or pan seared chicken salad with homemade garlic and shallot croutons has a lot of steps, but it’s really easy and amazingly good.  I actually ate the other half of it for breakfast.  The lettuce was soggy but the veggies and chicken with the shallot and mustard Dijon vinaigrette was incredible.  Here’s how to make it.

chicken and veggie summer salad with dijon vinaigrette

Chicken & Veggie Summer Salad with Garlic Croutons

This chicken and veggie summer salad is full of flavor and freshness for the summer and the garlic croutons provide the perfect amount of crunch. This recipe has a lot of steps but it is 100% worth it!

Print Recipe
Course: Salad
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 2 chicken breasts butterflied and seasoned with salt and pepper to taste
  • 1 head of romaine lettuce chopped into 1/2 inch pieces
  • 2 cloves garlic minced
  • 1 bunch chives minced
  • 2 medium shallots (or 1 large) chopped
  • 3 radishes quartered
  • 1 large carrot cut into sticks
  • 1 cup peas
  • 1 ciabatta bun chopped into 1/2 inch pieces
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp butter
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  1. First you want to preheat your oven to 400 degrees and take out a medium size pan and a pot. While the oven is preheating, boil salted water in the pot and prepare your ingredients like I have them in the picture. 

  2. Once the oven is ready, toss the ciabatta bread onto a pan and cook for 7 minutes or until it's crispy. 

  3. While it cooks, butterfly (slice the chicken breasts half way through so you can open them and season with salt and pepper. Add a drizzle of extra virgin olive oil to a pan on medium high heat and cook the chicken in this pan.

  4. While the chicken cooks, fill a bowl with ice water but leave room for the veggies. Boil the carrots for four minutes and add the peas for the remaining two minutes. Drain quickly and then drop the veggies into the ice bath. You want them bright and flavorful and the ice bath will stop them from cooking through more.

  5. Now prep your Dijon vinaigrette. Add the white wine vinegar, 1 tablespoon or the majority of your shallots and 3/4 of the chives to a large bowl. Add the Dijon mustard next and a drizzle of extra virgin olive oil and a pinch of sea salt and pepper. Mix this all together and set aside so it can marinate.

  6. Now take two tablespoons of butter and melt it in the pan you cooked the chicken in over medium heat. Once melted add the garlic, remaining shallots and chives to it. Next toss in the ciabatta bread cubes and let them all mix together. You'll want to continuously toss them until they're toasted, browned and done. You'll love the smell as these cook together.

  7. Now toss the lettuce, vegetables and chicken in a large bowl with the vinaigrette. Then add the croutons and chicken to the top and fold them in. Now plate the salads and serve.

I got this recipe as part of my HelloFresh.com subscriptions.  Click that link to see all of the other dishes I’ve made from them.

Vegetarian Chorizo Stuffed Acorn Squash

I had a bunch of white rice left over, a can of tomato sauce, a white onion and vegetarian chorizo…don’t ask, I’m dieting and that cuts a few calories out.  Anyways, I thought, what can I do with this.  Instead of making chorizo beans and rice, I thought, why not go to the store and stuff an acorn squash…I love them from last fall and this is the perfect opportunity to make up a new recipe.

Not only did it come out amazing, but it was really easy to do and the presentation is awesome.  My photos don’t even do it justice.

vegetarian chorizo stuffed acorn squash

Vegetarian Chorizo Stuffed Acorn Squash

This vegetarian chorizo stuffed acorn squash recipe is spicy, delicious and amazingly beautiful.  

Print Recipe
Course: Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 2 links vegetarian chorizo chopped or uncased
  • 1 acorn squash with the top and bottom cut off
  • 1 medium yellow onion chopped or minced
  • 4 cloves garlic minced
  • 1 can tomato sauce
  • 2 cups cooked rice (or 1 cup uncooked) I used jasmine but you can use whatever type of rice you prefer
  • 1 tbsp oregano separated in half
  • 1 tbsp chili powder separated in half
  • 1 tbsp ground or chopped sage separated in half
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  1. Start by preheating your oven to 425 degrees.

  2. Rub extra virgin olive oil, sea salt and black pepper inside the acorn squash and on the top. Place it in the oven for about 25 minutes and then remove it to stuff it.

  3. While the acorn squash is cooking, heat a large drizzle of extra virgin olive oil in a pan over medium high heat and then toss in the garlic cloves and white onion. Once they're softened, add in 1/2 of the herbs and spices and then season with salt and pepper.

  4. Now add the chorizo to the pan and if you're using meat, let it cook. If you're using the vegetarian option, let it heat up and start to cook. Once the chorizo is ready, pour in the tomato sauce and add the rest of the herbs. Let that reduce until it's starting to get thick and then toss in the cooked rice. If you're cooking the rice in the sauce, add it about a minute before you put the sauce in. You can always add 1/4 cup of water if you need more cooking time.

  5. Take the mixture and stuff the acorn squash with. Place it back in the oven for between 5 or 10 minutes (until the acorn squash is a bit squish when you poke it with a fork or tong) and then remove from the oven. Now let it cool and serve.

Recipe Notes

You can pair it with red wines because of the marinara sauce, you can do white wines like chardonnays because of the acorn squash or even rose and champagnes. 

I’ll definitely be making this again but I might switch out the rice for stuffing or at least the vegetarian sausage for real chorizo.  If you make this one, leave a comment below to let me know how it turned out.

Robert Sinskey Vineyards Red Blend Review

Last night I had the neighbors over to start binge watching a new tv show.  Although the show wasn’t a new one, we were watching Dynasty from the 80’s, the red blend we were drinking from Robert Sinskey vineyards in Napa Valley was.  I love their Abraxas white wines and they make a late harvest that could easily beat the NY and Canadian competitors so I had high hopes for their organic red blend.

Unfortunately the wine had either spoiled or it was not what I remembered from the tasting we did there.  Read more below.

Robert Sinskey Red Blend Review

[Read more…]

Serrano, Lime, Chile Steak Recipe with Mango Slaw

Want a way to “spice” up your steaks?  You can’t go wrong with this awesome new recipe for a Serrano chile pepper and lime steak.  It’s served alongside a mango slaw and on top of a basil, garlic and lime basmati rice.

how to make a serrano chile pepper steak

Serrano Chile & Lime Steak with Mango Slaw

Watch as everyone goes crazy for this awesome Serrano, lime steak dinner with sweet and tangy mango slaw.

Print Recipe
Course: Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

  • 2 steaks
  • 1 mango
  • 1/2 red onion thinly sliced
  • 1 tbsp pureed garlic (you can substitute with minced)
  • 1 tbsp pureed basil (you can substitute with chopped)
  • 2 tbsp balsamic vinegar
  • 1/2 cup basmati rice
  • 1 lime zested and halved
  • 1 Serrano pepper chopped or diced
  • olive oil extra virgin
  • sea salt
  • ground black pepper

Instructions

  1. Start by boiling a pot of salted water and add in extra virgin olive oil to keep the rice from sticking together. 

  2. Next slice the mango into matchstick shapes and then thinly slice the red onions. You only need half of it so save the other half for a different recipe. Now chop about 1 teaspoon of the red onion and set it aside. Next chop or dice the Serrano chile and split it in halves. Now combine the mango, half of the lime zest and onion into a bowl with sea salt, pepper and half of the Serrano pepper and then add the lime juice. Toss it and set it aside.

  3. Now that the slaw is ready, pour the rice into the boiling pot and let it cook for about 15 minutes. Then drain and let it cool.

  4. While the rice is cooking, marinate the steaks in the balsamic vinegar for about 5 minutes (turning it half way through) and the serrano peppers after seasoning all sides with sea salt and pepper.

  5. Now cook the steaks in extra virgin olive oil on medium high heat for 5 to 7 minutes on each side or until cooked to how you like it.

  6. While the steak is cooking, add the chopped onion, garlic, basil, other half of the lime zest into the cooled rice with a splash of extra virgin olive oil. Now add a small amount of sea salt and pepper and then mix together.

  7. Now plate the rice and the mango slaw and once the steak is done cooking, slice it into strips and place it on top of the rice.  

    serrano chile steak ingredients

Recipe Notes

The original recipe came from my HelloFresh subscription, but I modified it because I hate cilantro and also like garlic and basil.  It's an easy one to add replacements too but be cautious because the Serrano peppers and lime are must haves for this one.

Spicy Shrimp with Lemon & Avocado Orzo Pasta Salad

If there’s two things I love with a pasta salad, it has to be using orzo and Mediterranean flavors.  When you combine the two with delicious ingredients like basil, avocado, proteins like shrimp or chicken and add a bit of spice, you get amazing flavors that will make everyone fall in love with your dish.  This recipe for a spicy lemon, avocado and basil shrimp pasta salad is going to be one of my go to recipes for summer.

Spicy Shrimp, Lemon & Avocado Orzo Pasta Salad

Spicy Shrimp with Lemon & Avocado Orzo Pasta Salad

If you're ready for a go to orzo pasta salad for summer, this spicy shrimp with lemon and avocado orzo pasta salad is the one you'll want.

Print Recipe
Course: Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 12-14 shrimp
  • 1 avocado cubed
  • 1 lemon zested and halved
  • 3/4 cup orzo
  • 1 large bunch fresh basil leaves chopped
  • 4 cloves garlic minced
  • 1 tbsp butter
  • 2 tbsp white wine vinegar
  • 1 large Roma tomato chopped (I prefer to use 4-6 Campari tomatoes)
  • 1/2 tbsp chili pepper flakes
  • olive oil extra virgin
  • sea salt
  • ground black pepper
  • wooden skewers soaked in water

Instructions

  1. Start by soaking your skewers (if you use them in water) and preheat your oven to 500 degrees. While the oven is preheating, heat salted water in a medium to large pot (add a good amount of extra virgin olive oil to prevent the orzo from sticking together) and prep your produce. 

  2. Now place the chopped tomatoes and white wine vinegar in a bowl with sea salt and black pepper. Mix it together and set it aside.

  3. Now take the butter and melt it over medium heat. Add sea salt and pepper, half of the chopped basil and some garlic then squeeze in the juice from half of the lemon and remove from the heat.

  4. Now add the orzo to the boiling salted water and let it cook until it's al dente or fully cooked. While it's cooking, combine the basil with extra virgin olive oil, garlic, chili powder flakes and lemon zest into a bowl and mix with the shrimp.

  5. Once the shrimp are coated, place them on a baking sheet or skewer them (if you want to serve them on skewers) and then place in the oven for 2 to 3 minutes. Then flip them over and cook for another 2 to 3 minutes until they're done.

  6. Once the orzo has cooled, place it in a large bowl, drain the tomatoes and add them with the avocado and other ingredients (including the remaining herbs, garlic, etc...) and then mix everything together. Last squeeze the remaining lemon half, toss one more time and then serve.

Recipe Notes

You can modify by changing out the shrimp for chicken, adding cheese like feta which tastes amazing with tomatoes and lemon or even modifying the herbs you use.

This recipe is amazing and will definitely be a hit this summer. I’ll be making this one for parties and anything else where you need something delicious, light and that will be able to serve everyone and not cost a ton of money.  The original version of this recipe came from my HelloFresh subscription.