Bikini friendly dinner Is what’s up the next 2 months!!Asian Inspired Shrimp & Mandarin Oranges Grilled Romaine Salad

This is my attempt challenge to get into a bikini by summer dinners all will be light and in a salad form let’s keep it interesting so we are satisfied yet get in great shape at the same time Ya’ll in?? Come on now we can do it!! It’s an Off the Hook challenge!! Many more to come Bon Appetit!

Light  and healthy summer salad

Light and healthy summer salad

½ red chili pepper deseeded & chopped fine
1 garlic clove chopped fine
2 limes juiced
1 tablespoon fish sauce
½ cup extra Virgin olive oil
Salt and pepper
1 fresh romaine heart cut in half
1 cup mandarin oranges in light syrup
12 large shrimp peeled
½ cup blue cheese
1/3 cup cashew sliced and halves
Place two wooden skewers in water to soak.
In a small mixing bowl add the first 4 ingredients plus 2 tablespoons of mandarin syrup and 2 tablespoons of extra virgin olive oil season with salt & pepper to taste whisk until well incorporated set to the side. Drain mandarin oranges.
Preheat grill to medium heat. Skew the shrimp and brush the shrimp and lettuce halves with remaining olive oil place the shrimp skewer and lettuce halves cut side down grill until you just start to get grill marks on the lettuce and until shrimp are pink on both sides.
Chopped romaine lettuce place an equal amount of lettuce on small plates top each with two shrimp and 2 to 3 mandarin oranges. Top each with equal amount of blue cheese crumble and cashew slices and drizzle each salad with dressing serve immediately.

Happy New Year Florida Style Awesome appetizers.

Tropical Ceviche
This one screams fresh and in season. We are spoiled here in Florida with our fresh seafood and tropical fruit and citrus locally grown and I fully take advantage of it call me spoiled. This recipe is very special to me as I actually caught the snappers and grew the pineapple so I decided to give a good old ceviche some Florida flair.
2 pounds mangrove snappers filets chopped small(any snappers will do)
1/3 cup chopped red onions
½ cup chopped tomatoes
1 Serrano chili pepper deseeded and chopped fine
1 teaspoon dried oregano
Pinch sea salt
4 limes juiced
¼ cup cilantro
½ cup pineapple
¼ cup green bell pepper
In a Pyrex glass dish mix together the first 7 ingredients cover with plastic wrap and refrigerate. After an hour mix once to coat all sides of fish cover and leave in refrigerator for 4 hours. Mix in cilantro pineapple and bell pepper before serving. Serves 6 large or 8 small portions.
Tropical Ceviche
Tropical Smoked Salmon Crostini
Bring the Tropical Islands to your party with these scrumptious creamy smoked salmon crostini top with fresh mango and lime flavors. These little crostini are perfect party appetizer whether you are having an outdoor party by the pool or an elegant indoor evening party and yet simple to make. Making them the perfect appetizer! These pair up with a simple crisp Pinot Grigio or bubbly Champagne sure to impress everyone!
1 French baguette
1 tablespoon olive oil
1 teaspoon sea salt
3 oz smoked salmon
4 oz Philadelphia cream cheese onion & chives
1 mango
1 teaspoon fresh lemon juice
1 tablespoon fresh cilantro
Put oven on broil. Slice baguette in 1/8 thick slices to make 20 crostinis and place on a line cookie sheet drizzle with olive oil and sprinkle with sea salt toss to coat well and arrange crostini so none over lap. Broil two to three minutes turn and broil another minute or two, make sure you do not burn them.
Peel and chop mango in small cubes and add to a mixing bowl add lemon juice and finely chopped cilantro season with fresh cracked black pepper mix well and set aside.
Chopped salmon in fine pieces and add to separate mixing bowl add cream cheese mix until well blended. Spread a thin layer of creamy salmon mixture over each cooled crostini utilizing entire mixture top each with a half teaspoon chopped mango. Enjoy!
Tropical Smoked Salmon Crostini 1
Fire Cracker Shrimp with Spicy Mango Ramoulade
Serves: 6
1 1/2 pound jumbo shrimp peeled and deveined
2 eggs
1 tablespoon water
½ teaspoon cayenne pepper
1 cup instant potato flakes
1 cup crushed Ritz Crackers reduced Fat
Canola oil
1/2 cup mayonnaise
½ teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon Creole mustard
1 green onion chopped fine
½ mango peeled and chopped small
Pinch Salt & pepper
Preheat oil to 375 degrees F.
In a bowl beat egg, water and cayenne pepper together. Toss shrimp in egg mixture and let sit 15 minutes. In a separate bowl combine potato flakes and Ritz crackers. Next toss shrimp in Ritz cracker crumbs to coat well.
Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray.
In a small mixing bowl add remaining ingredients and mix well. Serve shrimp with mango roulade while shrimp are still warm.
Fire Cracker Shrimp with Spicy Mango Ramoulade

Tropical Lentil Salad with Shrimp and Mango

This is a perfect side salad to accompany any Fish and Seafood or just as it is for lunch! Lentils are very versatile you can mix them with any veggies, fruits or in soups they are delicious and healthy for us. Try out my Tropical Lentils Salad with Shrimp and Mango you are going to love it and its super easy to make.
Tropical Lentils Salad with Shrimp and Mango
See the link below is Canadian Lentils facebook page where you can like my recipe! You all know I’m Canadian right guys!
15.5 oz. dried whole green lentils
1 pound cooked salad shrimp
1 mango cubed
1 red pepper chopped fine
1/3 cup fresh Italian parsley chopped fine
2 lemons zest and juiced
3 tablespoons light olive oil
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
Cooked lentils according to package instructions drained and let cool completely.
In a large mixing bowl add the first 5 ingredients. In a separate bowl add lemon zest, juice, olive oil, mustard, salt and pepper whisk dressing until well incorporated. Add dressing to lentil salad and mix well.