Another weekend bites the dust and as quickly as my head touched my pillow, my alarm was going off, signaling another work week. The good thing was at least it was a restful and relaxing weekend which made it a lot easier to get up. I made myself a healthy breakfast of egg whites, toast with almond butter, some milk and a banana and off to the gym I went. Today was all about arms and back which meant no stairs and that my legs got a breather. We even threw in some abs work just for fun. The rest of the day was spent at the office and then home for some household chores and then a nice home cooked dinner and a movie. I thought I would post this recipe that I made for dinner. Quite tasty if I do say so myself.
Raspberry - Flavored Shrimp over Mesclun Greens
Serves 2 (which means lunch for tomorrow for me)
3 cups mesclun mix
1/2 pound medium shrimp
3 tablespoons of extra virgin olive oil
2 tablespoons of freshly minced shallots
4 tablespoons of raspberry vinegar
salt and freshly ground pepper to taste
fresh raspberries as garlic (if in season)
Portion the mesclun mix into bowls.
Peel shrimp - leaving the tails for a nicer presentation and devein. Set aside.
Heat 1 tablespoon of the oil in a skillet over low heat. Add the shallots and cook for 2 to 4 minutes until soft and slightly golden.
Turn heat to medium high. Add 1 tablespoon of the raspberry vinegar and shrimp and cook until the shrimp are pink, 2 to 3 minutes on each side. Season with salt and pepper. Remove shrimp and place on top of mesclun.
De glaze the skillet with remaining 2 tablespoons of oil and 3 tablespoons of raspberry vinegar. Drizzle warm vinaigrette on top of the shrimp and greens. Garnish with raspberries.
Was the perfect dinner. Light and tasty and just enough left over to bring to work for lunch tomorrow. Well, I am ready to curl into bed and call it a night. Till tomorrow.
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