Menu and shrimps

Okay so I am a little behind. Sorry for the delay!

Here is the menu for the week:

Thursday B- Pear Scramble, L- Leftover chicken, D – Paleo Chicken Alfredo,

Friday B Chorizo, L- Leftover Alfredo, D – Sausage with Artichokes,

Saturday B – Apple Scramble, L – Leftover Sausage, D – Beef Tenderloin,

Sunday B – Paleo Pancakes, L – Leftover Beef, D – Sloppy Joes,

Monday B – Rudy’s BBQ in a bowl, L – Leftover Sloppy Joes, D – Flank Steak with Pineapple salsa,

Tuesday B – fried eggs, sausage and avocado, L – Leftover Steak, D –  Fish Tacos

Okay this was delicious!  I found the shrimp recipe on the food network’s website.I hope you all love this as much as Danny did.  He told me he would pay $20 for this at a restaurant.

Avocado Topped with Roasted Shrimp



  • 2 1/2 pounds (12 to 15 count) shrimp
  • 1 tablespoon good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup good mayonnaise  (I used Mimi’s mayo)
  • 1 tablespoon orange zest (2 oranges)
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon good white wine vinegar
  • 1/4 cup minced fresh dill
  • 2 tablespoons capers, drained
  • 2 tablespoons small-diced red onion
  • avocado


Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well.

Cut avocado in half and de-seed. Place shrimp in the middle of the avocado.



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