Today was the hottest day of the summer so far and really did not feel like cooking anything or even eating hot food. So, instead of the Louisiana Shrimps with Rice that I had planned for today, I decided to make a salad using some leftover veggies from my fridge.
2-3 oz iceberg lettuce, cut into 1 inch squares
10 cm (4 inches) cucumber, quartered lengthwise and sliced
1/2 red bell pepper, cut into 1/4 inch by 1 inch strips
1/2 green bell pepper, cut into 1/4 inch by 1 inch strips
1 Mango, diced
1 big tomato, diced
12-15 black olives, pitted and halved lengthwise
2 scallions, thinly sliced
1-2 ounces cheese (crumbled goat cheese, provolone, or whatever you have in your fridge)
300 g (2/3 pounds) raw shrimps (about 25), peeled, deveined, and halved lengthwise
2-3 tbsp garlic butter
Starting with the lettuce, arrange all vegetables, mango, and cheese on individual plates. In a skillet, heat the butter over medium-high heat. Add the shrimps, season to taste with salt and pepper, and cook until just opaque in the center. Top salad with shrimps and serve with you favorite bread and dressing.