Mango Shrimp Salsa and Mango Shrimp Tacos

Ingredients

• 2 mangos - peeled, seeded and diced
• 1 ripe avocado - peeled, pitted, and diced
• 2 tomatoes, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons lime juice
• 1 pound salad shrimp
• 1-2 T butter
• tortilla chips
• corn tortillas
• shredded cabbage

Tacos

1. Melt the butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes add mangos.
2. To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients. I also added shredded cabbage to my taco.

Salsa

1. Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes. 
2. Serve on tacos or eat with chips.

Herbed Shrimp and Pasta

This recipe is super not healthy, but it was delicious.  I won't add this into my regular rotation, but it will be a every once in awhile meal.  You could do this with chicken if you are not a shrimp fan.
1 Package angel hair
1 cup butter (I used 1/2 cup and would probably not do that much next time.  Seriously, that is a lot of butter!)
1 1/2 pounds peeled, medium-sized shrimp (I used half this amount and it was plenty)
4 cloves garlic, minced
2 cups half-and-half (I used fat free half-and-half.)
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh dillweed or 3/4 tsp dried dillweed (optional)

Cook pasta according to package directions.  Drain; set aside, and keep warm. 

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic.  Cook, stirring constantly, 3-5 minutes or until shrimp turn pink.  Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently.  Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally.  Adde shrimp, parsley, salt, pepper, and , if desired, chopped dillweed; stir until blended.  Serve over pasta.

 Recipe from Southern Living cookbook 

Ranchero Fish (or Chicken)

That is real garnish. Not photoshopped garnish like Amy cooks up!

4 fish fillets(catfish, tilapia, or chicken)
1 c finely crushed tortilla chips (crumb size)
2 tsp chili powder
½ tsp salt
½ tsp ground black pepper
3 T limejuice
1 T vegetable oil
1 c of your favorite salsa
¼ c minced fresh cilantro
Preheat oven to 450. Lightly oil a baking sheet.
Mix crushed chips, chili powder, salt and pepper in a shallow dish. Mix limejuice and oil in another shallow dish.
Dip fish in the lime mixture, then immediately dredge in the seasoned tortilla crumbs to coat. Place on prepared baking sheet. Sprinkle fish with any remaining chips. Bake 8-10 min or until crisp and golden or when fish flakes (longer for chicken)Warm salsa in a small saucepan over low heat. Arrange fish on plate and spoon ½ cup (or to taste) of salsa over top of each serving. Sprinkle with fresh cilantro and serve.

Fish Tacos (or Chicken)

Marinade
6 T red dried chilies Sauce
3 T olive oil
½ tsp pepper
1 tsp salt
½ tsp garlic powder
½ tsp cayenne pepper
½ tsp cumin
2 cloves
1 dry bay leaf salt to taste
Mix everything put on fish and let sit for 1 hour
Bake at 350 until fish flakes or chicken is done
Sauce
1 ¾ c mayo
2 T water
2 T white vinegar
1 fresh jalapeno pepper no seeds
1 garlic clove
½ cup cilantro (whole)
¼ tsp pepper
Put ingredients for sauce in blender or food processor.
Serve with Pico de Gallo, purple and white cabbage and limes.

Baked Salmon(or chicken) with Tomatoes, Spinach, and Mushrooms

4 Salmon fillets (4 oz each)
2 cups sliced mushrooms
1 med. tomato chopped
1/3 cup sun dried tomato vinaigrette dressing.Place salmon fillets skin side down in a 9x13 baking dish sprayed with cooking spray. Mix remaining ingredients until well blended spoon over salmon. Bake at 375 for 20-25 min or until salmon flakes with a fork.