Shrimp Ceviche Salad

Ceviche is a traditional South American seafood dish with many different variations. My version is served on baby greens for a delicious salad with fresh and healthy flavors.

Shrimp Ceviche Salad

2 pounds medium shrimp, raw, peeled and deveined
2 limes
8 cloves garlic, chopped
1 medium onion, chopped
1 teaspoon red pepper flakes
salt
1 teaspoon paprika
1/2 cup (loosely packed) cilantro
1/2 cup (loosely packed) flat-leaf parsley
5 tablespoons extra-virgin olive oil
8-10 oz. of mixed baby greens

Saute red pepper and onion in 1 tablespoon olive oil until onion is tender. Next, add garlic and shrimp. Then, add paprika. Cook until shrimp is pink and properly cooked (or about 5-10 minutes).

Meanwhile, chop parsley and cilantro.

Put shrimp mixture into a large mixing bowl, and add juice of one lime, salt, cilantro, parsley, and olive oil. Toss, and serve at room temperature on a bed of mixed baby greens.

Serves approximately 3.

Thanksgiving Turkey

Thanksgiving Turkey

Citrus is an amazing partner to poultry. This is an easy to prepare recipe that'll result in a Thanksgiving bird full of flavor. Enjoy!

1 15 pound turkey, cleaned, no neck or giblets
2 lemons, wedged
1 whole head of garlic, chopped in quarters
bundle of rosemary, thyme, and oregano (about 4-6 sprigs of each)
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
salt and black pepper
ground thyme
2 tablespoons dry white wine
Chicken stock (about 5 cups, for basting)

Preheat oven to 425 degrees Farenheit.

Melt butter with olive oil. Add white wine, salt, black pepper, and ground thyme.

Stuff turkey with garlic, herb bundle and lemon, squeezing a small portion of the fruit before putting into the cavity. Next, brush turkey with butter and oil mixture, making sure to also get the portions underneath the skin close to the breast. Pour chicken stock in a roasting pan with rack in the bottom of the pan. Then, place turkey on the rack. Cover with aluminum foil. Make sure to baste turkey with juices at the bottom of the pan every 20-30 minutes. Roast until meat thermometer registers at 175 degrees at the thickest part of the thigh. Allow to cool for 25 minutes to make sure the juices are absorbed into the meat. (Caution: Do NOT eat the stuffing. It may contain juices from the turkey that have not reached the proper temperature and could contain dangerous bacteria). Happy Thanksgiving!