• Lindsey, EDRD

The price of not planning ahead

Updated: Apr 29

When we bought our house (8 years ago), it was a nude palace.


BY THAT, I mean allllllll the walls were neutral beige. It was a perfect canvas for me to gradually undo over the years. Light blue for the master bedroom, greige for the living room, vanilla for one bathroom, and pale aqua for the other.


When we got a new toilet installed the other week I was not too worried to find this situation:


Our new toilet is a bit smaller, but no big deal- I went downstairs to the paint can collection to see...


...gasp...


...I didn't save the color. No clue what the name was nor where I would've purchased it.


So that meant my husband and I got to repaint the whoooooooole bathroom (a better shade of pale aqua green).



I have the crampy hand claw to prove it.


Our reward for our hard work was one of my faaaaaavorite salads. That is saying a lot for me because I'm just not much of a salad girl. You'll need a food processor or really good blender, but otherwise it's pretty darn easy.


Shrimp and Roasted Corn Salad with Avocado Lime Dressing

-1 lb extra large or jumbo shrimp (I like to buy the deveined uncooked kind), thawed

-1/4 cup olive oil

-1/4 cup lime juice (just buy the from concentrate stuff)

-1/8 tsp ground black pepper

-2 avocados

-1/2 cup plain nonfat Greek yogurt

-2 tablespoons additional lime juice

-1 tablespoon honey

-1 tablespoon chopped fresh cilantro

-1 10 oz bag frozen corn, cooked to package instructions

-2 teaspoons additional olive oil

-1/8 teaspoon chili powder

-2 Roma tomatoes, chopped

-1 small sweet onion, chopped

Optional: cornbread croutons

#shrimpandroastedcornsalad


To marinate shrimp:

Combine 1/4 cup each olive oil, lime juice, and pepper in a large bowl. Toss in raw shrimp and stir to coat evenly. Let marinate at least 15 minutes, stirring occasionally.


To make dressing:

Add one peeled and pitted ripe avocado to blender followed by Greek yogurt, honey, cilantro, and additional lime juice. Puree until smooth. For a more pourable consistency, add a tablespoon or two of almond or cow's milk. Refrigerate up to 6 hours in advance.



Sabrina is always in the kitchen with me, and yes, she has some sort of food mustache most the time too.


To make corn:

Preheat oven to broil. Spread corn in a single layer on a rimmed baking sheet. Toss with 2 teaspoons olive oil and chili powder. Broil for 3-4 minutes. Stir around a bit for even cooking, then broil until the corn starts to lightly brown and roast.

To make shrimp:

Heat a grill pan over high heat. If you want grill/char marks on your shrimp, use a slotted spoon to fish out (GET IT?!) the shrimp and toss them on the pan. I was too lazy for this and just dumped the whole bowl- marinade and all- into the grill pan. Cook for ~5 minutes, stirring occasionally. Remove from heat.

To assemble salads: Use spring mix or whatever blend you prefer. Top with corn, shrimp, tomato, additional avocado, onion- you could also add diced peppers or jalapenos for more kick. I also crumbled up 4 cornbread croutons just to add a bit of extra crunch. Add dressing and serve!



Makes four heaping salads. Per salad: 358 calories, 21 grams carbohydrates, 16 grams fat, 34 grams protein, 516 mg sodium

 
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