The best ideas come in the shower. I was standing there in a cloud of steam, dazing off into space, the scent of jasmine surrounding me, and not thinking much about anything. Suddenly, it hit me: the perfect name for my blog that I had been grasping at for all these years, on the tip of my tongue but just beyond reach.
I had stuck with the name The French Press for a long time because it felt comfortable. It was like my own personal brand name, inspired by my love for both coffee and France. But, I felt that it was outdated and didn’t fit the inspiration for this blog anymore.
I wanted something that would inspire me to keep creating. There’s nothing I love more than coffee and baking — so, there you have it, Coffee Cake! At the same time, coffeecake is staple of the midwest, and something that I would find on my grandmother’s table. In a short phrase, it embodies everything that I love.
It was just like when my fiancé was in the shower, when another idea of ingenuity struck, this time by way of an accidental craving. We’d been struggling with ideas for a healthy recipe to make for dinner that night. Suddenly, after his shower, he came to me and said, “I’ve got it! Mango shrimp salad. I don’t know, it just came to me!”
Next thing I knew, we were at the grocery store picking up mangos and shrimp. We sautéed the shrimp, diced the mango, made the vinaigrette in an old peanut butter jar, and tossed to perfection. Perfectly limey and sweet.
Thank you, shower.
Mango Shrimp Salad
1 lb frozen raw shrimp, deveined
2 stalks green leaf lettuce, rinsed and chopped
1 cup mango, diced
1 cup pico de gallo
2 avocados, pitted and sliced
Fat drizzle olive oil
2 cloves garlic, minced
1 Tbsp fresh parsley, finely chopped
1 ½ cups (12 ounces) dry white wine like pinot grigio
Salt and pepper to taste
Chili Honey Lime Vinaigrette
¼ cup lime juice (approximately 2 limes)
¼ cup honey
¼ cup olive oil
1 clove garlic, minced
½ tsp kosher salt
¼ tsp ground black pepper
¼ tsp ground cumin
¼ tsp red chili pepper flakes
- Using frozen shrimp ensures that the shrimp is fresh. Prior to cooking, defrost the shrimp in a large bowl with cold water (takes approximately 15 minutes).
- In a bowl, coat the defrosted raw shrimp in the juice of one lemon, parsley, salt, and pepper.
- In a skillet, bring a fat drizzle of olive oil to medium-high heat. Add garlic and brown until fragrant. Add your marinated shrimp, and cook down for 1 minute. Then, add the white wine and sauté, cooking for 2-3 minutes on each side, and flipping only once. Your shrimp is done when they are C-shaped with pink bodies and red tails.
- Add your ingredients for the chili honey lime vinaigrette to a glass jar, and give it a good shake with the lid on to thoroughly combine.
- In a large bowl, add the prepared lettuce, mango, pico de gallo, avocado, croutons, and shrimp, and toss to evenly distribute the ingredients. Add the chili honey lime vinaigrette to taste, and toss to coat.