This past Friday, Mr. S and I went adventuring. Three hours down into the central valley. It was awesome!
We stayed in Paso Robles, and enjoyed the quaint little downtown. There was even a band playing in the gazebo!
The next day we eschewed the over 300 vineyards in the area and headed to Pasolivo, an olive farm and press. We tasted, sampled, and tasted. It was wonderful. And we walked away with this:
They use the oils from the rinds of tangerines, lemons, and limes and combine them with the olive oil. No infusing - so the shelf life of the oil is just as long as it regularly would be.
And it tastes delicious!!
When we got home Saturday night, we went immediately to the grocery store and got ourselves the ingredients for this salad. Mmmmmm. Totally worth the 6 hour there-and-back drive.
Make your mango salsa first. Mango, pepper, onion, garlic, cilantro - into a bowl. Let it rest while you do everything else.
Let the shrimp sit in the oil for awhile.
Then cook 'em till they're pink.
Salad greens, tomatoes, and avocado onto the plate.
Top with shrimp, mango salsa, and queso fresco.
Mango Salsa Salad with Citrus Shrimp
8-10 raw shrimp
2 tbsp citrus olive oil
1 mango, cubed
2 tbsp diced red onion
1 clove garlic, diced
1 jalapeno or serrano pepper, diced
1 tbsp cilantro, diced
Combine the mango, onion, garlic, pepper, and cilantro in a bowl. If you do this an hour or two ahead and let it sit in the fridge, all the better.
Let the shrimp marinade in the citrus oil for 5 minutes or so. Dump it all into a screaming hot pan, and cook till pink.
Toss salad mix, tomatoes, and avocado onto a plate. Add shrimp, mango salsa, and queso fresco.