It's been an exciting week. The events leading up to the launch of our new site on Thursday felt like frantically packing our suitcases to rush to the hospital to give birth. We sincerely hope that you will enjoy our beautiful new "baby".
And today...preparing this Sunday Supper post, feels like cooking in a brand new kitchen. I'm still learning to use all our new tools. But as usual, I'm opting for a simple , yet delicious new recipe. This one is from Self Magazine.
Shrimp With Avocado and Mango Salsa
INGREDIENTS Vegetable oil cooking spray 8 cups baby spinach 1 cup couscous 1 lb medium shrimp, shelled and deveined 1/2 cup chopped fresh cilantro, divided 1 tablespoon extra-virgin olive oil 3/4 teaspoon salt, divided 1 large mango, peeled and diced 1 medium avocado, diced 1 medium tomato, diced 1/4 cup chopped red onion 1/2 jalapeño chile, seeded and finely chopped 1 tablespoon fresh lime juice
PREPARATION Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.
Carefully cut foil to open; stir contents; garnish with salsa before serving.
Now doesn't that sound delicious?
A simply set table compliments this simple meal perfectly...
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