THURSDAY KEYWEST SALAD

I COME TO YOU FROM FLORIDA, IN AUGUST. IT'S ABOUT 94 DEGREES WITH A FEEL LIKE TEMPERATURE OF 102++ AND SOME DAYS IT'S JUST TOO HOT TO EAT, YET I STILL HEAR, WHAT'S FOR DINNER? I SAY" A NICE TROPICAL SALAD IS THE PERFECT CHOICE."

KEY WEST SHRIMP SALAD

BAG OF SPRING MIX

12 STRAWBERRIES

1 CUP MANDARIN ORANGES

LB OF SHRIMP (31/40)

1/4 CUP SHREDDED COCONUT

TOMATO

RED ONION

1/2 CUP CHOPPED PECANS(OPTIONAL)

RINSE STRAWBERRIES,CUT OFF THE END OF THE STEMS AND THEN CUT THE BERRIES INTO 3 SLICES EACH.SPRINKLE STRAWBERRIES OVER SPRING MIX.DRAIN ORANGES AND SPRINKLE OVER SALAD.SPREAD OUT COCONUT ON SHEET TRAY AND TOAST IN OVEN (ABOUT 5 MINUTES .IF YOU HAVE A TOASTER OVEN,THIS WILL WORK WELL WITH-OUT HEATING UP THE KITCHEN.)SAUTE' SHRIMP IN SKILLET WITH OLIVE OIL(SMALL AMOUNT)AND A FEW SHAKES OF JERK SEASONING.PLACE SHRIMP AROUND SALAD.PLACE TOMATO WEDGES AROUND EDGES OF SALAD.JULIANNE ABOUT1/4 OF A SKINNED RED ONION AND SPREAD OVER SALAD. SPRINKLE TOASTED COCONUT ON TOP, AND CHOPPED PECANS IF YOU LIKE A LITTLE CRUNCH.

I LIKE THIS SALAD WITH A BALSAMIC VINAIGRETTE .

THIS SALAD IS NOT ONLY REFRESHING, BUT MAKES A COLORFUL DISH FOR ANY SUMMER EVENT. IF YOU PREFER, GRILLED CHICKEN(CUT INTO STRIPS)CAN BE SUBSTITUTE FOR THE SHRIMP,OR OMIT THE SHRIMP FOR A LITE FRUIT SALAD ON A HOT SUMMER NIGHT.