"You don't have to find out you're dying to start living." – Zach Sobiech
I did something the other night that I NEVER do.. I MEASURED as I was cooking my food! Say WHAAAAAAT?! I’m going to start doing this little step more often so that I can actually SHARE recipes! It’s hard to give a recipe without measuring.
Shrimp with mango avocado salsa
makes 2 servings
Combine all salsa ingredients in a bowl and refrigerate for 1-24 hours.
Spray pan and sautee shrimp over medium heat until pink- approximately 3 minutes on each side.
Toss asparagus with salt, pepper, and olive oil and lay in single layer on cookie sheet. Bake at a preheated 400 degree oven for approximately 20 minutes.
Assemble plate with the rice pasta on bottom, shrimp over pasta, and topped with mango avocado salsa. Surround pasta with asparagus.
**** TIP **** I do not like coconut, but I know flavor profiles, and I think this would be even better with a coconut milk-based cream sauce over the pasta!