Escanaba

Rainy day here in Escanaba, so far a month has passed and every day the place gets more beautiful. Love looking at the trees turning colors,they have a vibrant yellow and fiery red, promise I will be posting pics of the sunset before the snow find its way around.

I am thinking somewhere around a nice salad for dinner tonight, looked at my Weight Watchers book and found it, Thai Shrimp Salad. I know James never had shrimp before so need a plan B.

Here is Thai Shrimp Salad

1 1/2 pounds medium shrimp, peeled and deveined.
3 tbsp lime juice
2 tbsp teriyaki sauce
1 serrano pepper, seeded and minced
3 cucumbers , sliced
1 red bell pepper, thinly sliced
2 carrots shredded
3/4 chopped cilantro
1/4 cup thinly sliced fresh mint
1 shallot, thinly sliced
Red lettuce leafs.

Bring a large saucepan of water to boil.Add shrimp and cook about 2 minutes. Drain the shrimp then rinse under cold water to stop the cooking. drain again.
Whisk together the lime zest and juice, teriyaki sauce, and serrano pepper in a large bowl.Add shrimp, cucumbers, bell pepper, carrots, cilantro mint, and shallot, toss to coat. Serve over lettuce.