It was pouring rain all day, by the time I was on my way home there were enormous puddles along the roads. Puddles that went midway up the side of a car tire. Puddles with rushing water. I had to step through one of these puddles on my way home. The moment my foot touched the water my left flip-flop was swept off my foot. I was a little shocked and didn’t realize what had happened for a few moments. By the time I did catch on, the flip-flop had made its way into speeding traffic. I thought about chasing after it, but I’m pretty sure if I had I would have been run over. So instead I walked the three blocks home with one shoe. Fun.
So to bring some sunshine into my evening I made myself a nice salad with mango, avocado, and prosciutto wrapped shrimp. Something about a nice ripe mango makes me so happy, and this one was delicious. The prosciutto also adds a really nice salty-ness to the shrimp.
Shrimp, Mango and Avocado Salad
- prosciutto slices
- mango slices
- avocado slices
- olive oil
- lime juice
- basil leaves
- salt and pepper
- Preheat the oven to 400 degrees.
- Wrap each shrimp in a small piece of prosciutto, the bake for 4 or 5 minutes.
- Mix olive oil, lime juice and basil leave and salt and pepper together.
- Toss mango, avocado, and spinach with dressing.
- Top with cooked shrimp.
And now I’m going to go eat some ice cream.