Mango Shrimp Cocktail [P]

This recipe is derrived from Practical Paleo by Diane Sanfilippo

MANGO SHRIMP COCKTAIL

2 lbs shrimp
2 cups mango, skins peeled and diced
1/2 tsp garlic, minced
1-2 tsp fresh horseradish, minced or grated
1 Tblsp apple cider vinegar
1 Tblsp extra-virgin olive oil

• Peel, devein, and then steam the shrimp for approximately 2-3 minutes if fresh, 3-5 minutes if frozen. Note: you can either devein fresh shrimp before or after cooking. If they are frozen, you will need to cook them first. set the cooked shrimp aside and allow them to chill before serving.
• Combine the mango, garlic and horseradish, vinegar, and EVOO in food processor, and pulse until smooth.
• Serve chilled.

This recipe is derrived from Practical Paleo by Diane Sanfilippo

Smoothie Monday: Mango Yogurt Smoothie

1 cup vanilla yogurt
2 cups mango (fresh, canned or frozen)
2 tablespoons lime juice
2 tablespoons pineapple juice
2 tablespoons orange juice

• In a blender, process until smooth. Garnish with lime wedges. Serves 2 to 3.

Cantaloupe & Peach Smoothie

So, we had a little bit of left-over cantaloupe sitting around...so I decided to get creative. The first one I tried wasn't so successful, but the 2nd time, perfect! Now, I don't have exact measurements, but I'm sure it'll be great whether you have more or less of each ingredient.

CANTALOUPE & PEACH SMOOTHIE

1/3 cantaloupe, cut into cubes
2 cups frozen peaches
2 packages of peach yogurt (about 6 oz each) [I used greek yogurt and was just as delish!]
1-1/2 cups Mango-Orange-Peach Juice (or just mango, or just orange, or just peach--which ever you have!)
2 tablespoons sugar

• In a blender, process all ingredients until smooth.


• Add more juice as needed for the right consistency.


• Serve immediately! Serves 4.