Have thirty minutes and a hankering for shrimp? This colorful recipe has you covered.
This month I want to highlight Kathleen Oswalt, MS, RDN, LD, CLT a registered dietitian nutritionist and food sensitivity detective. She loves the crunchy, soft and creamy textures of this salad poppin’ with flavor from the spicy shrimp, sweetness from the peaches and savory from the blue cheese. With this combination, this dish is sure to please everyone. The best?This dish has basic ingredients without preservatives. Feed your body some goodness today with Kathleen’s recipe.
- Metal or wood bamboo sticks (soaked in water)
- 1lb wild caught shrimp, peeled/deveined
- 1-2 tsp packed brown sugar
- 1 tsp ancho chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- Salt/pepper to taste
- 3 ripe peaches, chopped
- 1 medium-large heirloom tomato, chopped
- 1-2 celery stalks, thinly sliced
- 1 Tbsp blue cheese, crumbled
- 1-2 tsp olive oil
- Salt/pepper to taste
- In a medium sized bowl, toss shrimp with spices and allow to rest for approximately 15-30 minutes.
- While shrimp is marinating, in a large bowl add chopped peaches, tomato and sliced celery.
- Season with salt and pepper to taste.
- Drizzle with olive oil and add blue cheese, gently toss.
- Your salad is now just waiting for you to eat it.
- Turn on grill and heat to 350°F. Thread marinated shrimp onto skewers.
- Cook on grill 1.5 minutes each side.
- Be sure not to overcook.
- Wah-lah, your dinner is ready to eat!
- Scoop a ½ - 1 cup salad onto your plate and top with spiced shrimp.
- Serves two.
Kathleen’s Food Tips:
Kathleen always like to use fresh caught wild shrimp when possible, but in a pinch, she uses Trader Joe’s uncooked Argentinian red wild caught frozen shrimp. This shrimp is already peeled and deveined. All you have to do is cook it. If you like spicy add a little more cayenne pepper.
Kathleen Oswalt, MS, RDN, LD, CLT is a cooking enthusiast, wellness coach, and your food sensitivity detective. She works with clients who suffer from autoimmune disorders, chronic migraines/headaches, arthritis, a plethora of tummy troubles and depression, low motivation, fatigue, and insomnia. Her goal is to make you the boss of your health and wellness. With food sensitivity testing she can create a diet full of foods that love your body so you can start eating better, feeling better and living the life you dream of. To learn more, you can find her at https://www.kathleenoswalt.com
In Kathleen’s spare time she loves to cook and try new recipes, enjoys traveling to new places, loves to jump on her bike and go riding with a local ladies group and enjoys playing “head cheerleader” to her Ironman husband, Don!
You can find Ironman Don at https://www.linkedin.com/in/don-oswalt-a556141/
Don and Kathleen ate at the awards breakfast for Ironman Chattanooga on September 28, 2015, where he found out he QUALIFIED for the world championships in Kona Hawaii where he would race the following October. Two straight years of Ironman works only because teamwork makes the dream work! Way to go Don and Kathleen!
Family cheered Don on at mile 9.
Hawaii was where dreams came true. Don had a fantastic race, finishing in10:42:24, all the while surrounded by his family rooting for him along his 140.6-mile journey!
After Don completed the World Championship Ironman he gave Kathleen a medal that said: “You are my superstar.” Way to go Don!
After a week full of Ironman, they celebrated with a fun-family filled week of vacation exploring Hawaii. They loved the lava tubes! The week was priceless!
Thanks for sharing Kathleen your Ironman experience!
Let us know when you try this recipe and what you think of the pairing of the fruits, and veggies with the shrimp in this salad!