A Food Post--FINALLY! Tropical Shrimp Salad

I have very exciting news!  I used my new oven/stove today for the first time.  (sigh)  I've been waiting so long.

But....it wasn't all that exciting, I just hard boiled some eggs for egg salad sandwiches.   But I could cook if I wanted to!!    Hooray!
Last weekend, before I had my new oven in ....  I made a tasty shrimp salad and a marinade for some BBQ chicken.
I had been going thru my own kitchen/recipe notebooks and came across a bunch of BBQ sauce/marinade recipes that I had printed out a long time ago, so I thought it would be fun thru-out the summer to try them all to see what is a keeper and what I need to toss out.

I'll get to that in a minute, but for now?  The shrimp salad?  Oh man!!  It was good and tasty and a little bit spicy.   My friend April raved and raved about it... when my friend Mitzi made it.   So, I called up Mitzi and got the recipe and made it.  It was so good!  It just tasted so 'fresh'....if that makes sense.

Tropical Shrimp Salad

Shrimp  (you can use salad shrimp or whatever you want.  I used a bigger count and took the tails off)
1-2 mangoes,  diced
1/2 red onion, sliced and in big chunks
1-2 avocados,  diced
cilantro--to taste
peach-mango salsa--to taste,  kind of as the dressing
mixed greens

Mix the 1st 6 ingredients and lay on top of mixed greens.
The spiciness only depends on how how the salsa you get is.  I got medium and I got it from the fresh salsa dept in the refrigerated section)

The Handyman  got the chicken too close to the flame!  That and there is a lot of sugar in this marinade, so it flames really easy.
I will put up a picture, but please, don't judge harshly.

This is BBQ Sauce/marinade #1:
Palm Beach Honey and Glazed Chicken

1/2 cup honey
juice of 1 lime
juice of 1 lemon
2 T. chopped fresh cilantro
1 green onion, sliced thin
1 T. soy sauce
1 tsp minced seeded jalapeno  --or to taste

6 boneless skinless chicken breasts 

Combine all ingredients except chicken.  Place the chicken in a shallow pan.  Pour 1/2 the glaze over the chicken, reserving the rest for basting.  Turn the chicken to thoroughly coat.  Cover and refrigerate for  2 hours, turning the chicken after the first hour.

Remove the chicken from the marinade.  Grill over medium coals about 10-12 minutes, turning once and basting with the reserved marinade. Cook until done.

My notes:  this one is  pretty good. Rich  The Handyman liked it.  I used red pepper flakes instead of a jalapeno.  I also doubled the glaze because I  used more chicken.  I would make this one again....it wasn't very bbq sauce like, but it had a good flavor.


I will end with this pic of the books I bought while on our weekend trip up north to our hometown.  I bought them at the Bookworm.  My favorite little used book store.
The Clive Cussler book is for the Handyman.
The rest are mystery/suspense books.
Except for the Look + Cook book by  Rachael Ray.   I BOUGHT another cookbook.  I need one like I need a hole in the head.   But this really  isn't my fault.  Not my fault but premeditated.  I planned all along on getting this cookbook when I was up north.  Again---not my fault.  
If my friend Brenda, from Brenda's Canadian Kitchen and Kim from Stirring the Pot wouldn't talk so much about the great recipes they've found in this book....I wouldn't have been tempted.  You should hear them....oh this is sooo good.  Amazing!  Absolute heaven!
What was I supposed to do?
IT'S PEER PRESSURE!!!

Just about one year ago today.... I made this asparagus frittata for brunch.    Sounds good.  Maybe I'll make it again this weekend!  Or something from Rachel Ray's Look + Cook!