Tenga un feliz Cinco de Mayo! (Have a happy 5th of May!) From what I have read the citizens of Mexico do not really celebrate Cinco de Mayo like we here in the United States do! (What is that all about?!?) But nevertheless we do! According to a number of <seemingly> reputable sources, there are more Mexican/Tex-Mexican restaurants here in the US than any other ethnic-style restaurants.
And we all have our favorites, right? Of course, tacos in all their many variations probably reign supreme. But guacamole, salsa & chips, burritos, _________ (fill in your fav!) are extremely popular also. Do you and your loved ones plan to indulge in some Mex or Tex-Mex foods today?
Here is a dish that Robert and I enjoyed recently which would be perfect for lunch or supper! I served it with homemade guacamole (easy-peasy!) along with this black bean salad. This meal fit so well into our healthy but oh-so-yummy POV—lots of fresh veggies, healthy fats, and protein low in fat and calories. But, best of all, delicioso! ¡Buen provecho! (Enjoy!)
Tex-Mex Shrimp, Tomatoes, and Olives
ingredients:
2 teaspoons olive oil
1 medium red onion, halved and sliced into thin half moons
1 jalapeño pepper, seeded and very thinly sliced, (optional)
2 tablespoons minced garlic
1 pound shrimp, peeled and cleaned
1 cup grape tomatoes, halved
1/2 (or more!) cup pitted green olives
1 lime, zested and juiced
lemon-pepper seasoning, to taste
1/2 avocado, cubed
1 lime, cut into 4 wedges (for garnish)
directions:
- heat oil in a large saute pan over medium heat
- add onion and jalapeños (if using), cook for 7-8 minutes ‘til just beginning to soften
- lower heat and add garlic; cook, stirring constantly for 1 minute
- stir in tomato halves, cover and cook for 3 to 4 minutes’ til tomatoes begin to soften
- add olives, lime juice, and zest; cook for 5 minutes more to allow flavors to blend
- season well with lemon-pepper seasoning (or simply salt & pepper)
- garnish as desired
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Please don’t ever forget that!)
♥ coleen
