Mint and Prosciutto Grilled Shrimp

Serves 6-8 as app, 3-4 as main course


Several sprigs of mint (enough for 18 leaves plus 1 tbsp minced) and parsley
1 to 2 large garlic cloves
1 medium to large lemon
1/4 tsp ground pepper
1 tbsp olive oil, plus extra for grilling
1 lb. extra-jumbo shrimp
9 paper-thin slices prosciutto
1 shallot


1.) Buy quality uncooked frozen shrimp…great to have in the freezer ready to go.
2.) I chose not to grill these. I simply sautéed the olive oil with shallots and prosciutto until brown, added shrimp, mint and parsley. I had some yummy snow peas I added for crunch. A fresh squeeze of lemon and you are done!

**If you choose to grill: . Cut prosciutto slices in half lengthwise. Take 1 shrimp and lay a mint leaf lengthwise along its back. Wrap strip of prosciutto around shrimp attempting to cover the mint. Form shrimp into a C shape, thread onto skewer….Grill over medium direct heat for 2-2.5 mins on each side. 

Spicy Corn & Avocado Salad

Avocados from Mexico


Serves 4


2 avocados, cubed
2 tbsp lime juice
1 tsp chili powder 
1/4 tsp salt
4 ears fresh corn
1 cup halved grape or cherry tomatoes
1/4 cup sliced radishes
4 cups mixed greens
Dressing: (optional)
1/2 cup of vinaigrette
 1 tsp chili powder 
1/8 tsp ground cumin
1/8 tsp ground red pepper


1.) Combine limejuice, chili powder and salt. Brush corn with seasoning mixture. Broil 7-10 mins. 
2.) Combine salad ingredients. Top with corn kernels. 

basmati rice

Serve with Basmati rice, add ginger to taste. 

(If you have left over rice...use tomorrow in your fish tacos!)