My name is Chef Dawn Walker and I am honored to be working with KHTS to provide recipes weekly. I have four daughters (ages 9, 12, 14 and 21) who love to cook. Each one makes dinner once a week with a recipe that they have chosen.
Since we are just getting back to school, I will post recipes for a few weeks but hope to post their recipes and pictures once we get into our normal school routine. Please email me if you have cooking questions, firstname.lastname@example.org.
Arielle (14 years old) found this recipe last January and makes this for us when mangos and avocados are at their best. It is healthy, gluten free, low carb, dairy free, and low fat. Although this feeds six as an appetizer, we double or triple the recipe and eat it for dinner.
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Tip: When you wash lettuce, either cut it and rinse the chopped pieces or wash each lettuce leaf individually. Dirt and critters get caught between the leaves and make for a crunchy, yet gross salad!
Shrimp Salad with Mango and Avocado Lettuce Wraps Recipe
1/4 cup orange juice
2 Tablespoons lemon juice
2 Tablespoons lime juice
2 teaspoons olive oil
1 jalapeno pepper, seeded and minced (optional – we don’t use)
1 garlic clove
pinch of salt
1/2 pound peeled cooked medium shrimp, chopped
1 mango, peeled and diced
1 tomato, medium, diced
1/2 small red onion, diced
1/2 ripe avocado, diced
2 Tablespoons chopped fresh cilantro
2 heads Belgian endive, butter lettuce or red/green leaf lettuce, separated into leaves
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Whisk together orange juice, lemon juice, lime juice, oil, jalapeno (if using), garlic and salt in a large bowl.
Add shrimp, mango, tomato, onion, avocado, and cilantro; toss to coat.
Chill at least 10 minutes or up to 2 hours.
Serve on lettuce like a lettuce wrap. Enjoy!
Please email me if you have cooking questions, firstname.lastname@example.org.
Source: Santa Clarita News