Ray’s Recipe “Not So Shrimp Salad”

Some word combinations drive me nuts (I apologize for any offense I caused almonds, walnuts, pistachio’s, Brazil nuts. I’d add peanuts, but peanuts, everyone knows you’re a legume. I don’t mind you crashing the nut fiesta, but be proud of your heritage.). What’s that? Did I hear a resounding, “No offense taken?”

The word combination I’m talking about is shrimp salad. For a growing guy, shrimp salad is an oxymoron. I need a shrimp salad like I need a hole in the head. Forget the simile, it belongs to my dad and I used it in a previous post. Shrimp salad is something that will cost me at least twelve bucks at a restaurant and I’m supposed to be happy with six grilled shrimp stuck in arugula, drizzled with the super secret, locked in the vault, even Wikileaks couldn’t hack into the file, recipe. I’m not talking the cost for drinks, appetizer, and tip. The snooty waiter expects a 25% tip, the extra ten percent is for the snoot factor. I leave feeling hungry (I suggest to my friend we head out for pizza, por favor).

My dilemma, I like shrimp. So I’m going for it. I’m making a man-sized, growing boy, kind of shrimp salad. Modify how I make it fit your appetite. I work out an hour and a half a day. I have to stay in shape to blog. That’s what my doctor told me. I don’t care if she’s a veterinarian. She’s patient friendly.

I’m keeping it simple, not for you. For me. I can juggle a Giam exercise ball on a good day. Yes, that’s one large, inflated ball that supposed to work the kinks out of my back. I start with the bowl. Of course, I choose a large bowl. I fill it with baby spinach and baby kale. Make sure it’s washed. Mom always told me, “Ray wash before eating.” The same goes for salad greens and the bowl. It gets lonely in a large bowl without friends, ever try it? It’s not fun. Let’s have a party, no RSVPs needed. Grape tomatoes, almonds (I made peace with the nuts, recall?), softened cranberries, Modena vinegarette, and a healthy splash (guy measure – what’s a tablespoon? Something to set on the table – so lame – don’t write the lame joke police) of EVOO.


It’s almost time to bring shrimp into the picture. Hold that thought. I don’t know about your shrimp, mine are mighty particular. They refuse to jump in the pan until it is the way they ordered it. I know a couple of people like that, not anyone reading this blog – you all know who I mean. Fill in the blank, right?

I put the skillet on, spray it with Pam and add two splashes of EVOO. How much is a splash you ask? Enough to swirl around the pan and see my reflection in the EVOO. I toss in rosemary (no, not a human being, the herb, and basil. Check out the first photo below, that’s rosemary and her friend basil. I have the skillet on high, the EVOO is telling me it’s ready – small popping noises. I toss in the rosemary, basil, and a scooch of garlic. I mush it all around until the garlic browns, and then …

IT’S TIME FOR THE STAR – OR, I SHOULD SAY STARS.  Yes, they arrive, ready for red carpet. There will be no prisoners, no leftovers, no waiting for lunch tomorrow to finish these babies. They’re hitting the digestive track tonight. It’s a six-step process – not hitting the digestive track, but in the shrimp prep.

Step one: Buy frozen, already cooked, peeled, and deveined shrimp.

Step two: Take the bag of shrimp out of the freezer.

Step three: Count out the number of shrimp you want to eat – I counted 16.

Step Four: Put them in a microwaveable bowl and nuke them for 45 seconds, mas o meno. They should feel chilled, but not frozen when you take them out.

Step five: As soon as the garlic is brown, toss (lovingly) the shrimp in the pan.

Step six: Sautee the shrimp with the rosemary and garlic and any other seasonings until they are done.

Check the photos below: Looking at the bottom photo is making me hungry.

It’s not going to take too long. No time to check Facebook, Twitter, Instagram or call mom. Well, I can’t call mom, she’s with dad and Babe looking down on me and sending me a LOL.

Here’s the finished product. The green stuff at the top is guacamole. Fresh blackberries and strawberries for desert. It’s Texas, I have to have a Texas-sized iced tea to go with my meal.



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