Spring Cleaning

With all the wonderful weather we have been having and the impending visits my fiance and I are expecting this weekend the past week has been a busy one. Between workouts, work, cleaning and planning, I am definitely looking forward to hopefully a bit more of a laid back weekend to give my brain a bit of a break.
Spring-CleaningAlthough this week has been pretty busy it has also been so productive I don’t so much mind the constant go mode I have been in. I love the feeling after a long winter of being able to throw out loads of junk that has accumulated, and get ride of that caged in winter smell that happens when it is so cold outside you can’t open your windows/you would be crazy to open them. Now our house smells of fresh outdoor air and cleaning products.

I have also been looking forward to my friend’s baby shower! It should be loads of fun and definitely delicious considering who is taking care of the goodies for the day. Last night myself and my friend got together to plan some of the finishing touches and put together everything we would need to for the event.

Once we had finished running around for the evening, we made ourselves a delicious summery salad for supper. It was so delicious I just have to share it with all of you. I have made the photo extra large to drive home how delicious it was.

BBQ shrimp asparagus and grapefruit salad

Shrimp Asparagus and Grapefruit Salad
Servings: 2 HUGE servings or 3 regular servings

2-3 big handfuls of baby romaine lettuce
12 medium shrimp raw
1/4 red onion
15 spears of asparagus chopped
1 large red grapefruit
1 tsp oil
2 tsp Braggs “soy sauce”*

Juice from grapefruit
2 tsp oil
Pinch of cayenne pepper

  1. Wash the lettuce and set aside.
  2. Heat BBQ medium heat.
  3. While BBQ is heating, in a medium bowl combine raw shrimp, chopped asparagus, red onion, Braggs and oil. mix until everything is coated, and add in salt and pepper to taste. Note: you do not need a lot of salt, as the Braggs is pretty salty, you could actually just put pepper in.
  4. Toss shrimp and veggie mix onto the BBQ, cooking for about 5minutes before flipping the shrimp, cook for another 5minutes – these times may vary depending on your BBQ. Asparagus will still be pretty crunchy, but onions should be pretty cooked. Remove and let cool for about 2 minutes.
  5. While the shrimp mixture is cooling prepare the dressing. Here is some direction on how you should cut up the grapefruit so you get pieces of grapefruit and juices for the dressing. Squeeze left over core of grapefruit to get juices.
  6. Place grapefruit juice, oil and cayenne pepper in a container with a lid that you can shake around. Seal and shake until everything is mixed together.
  7. Plate, dress, and eat!

*gluten free and fermentation free, made of non-GMO products.


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