Brittany makes Shrimp with Mango-Black Bean Salsa.

The rundown:

Difficulty Moderate
Health-wise Yes, healthy...just like the other shrimp/rice/veggie recipes...
Time-wise 45 minutes

Okay. Let me just preference this by saying that this recipe is my most favorite that I have posted so far. I really, really hope someone else makes it so that you can enjoy it as much as I did. It came about due to my love for mango, and that extra lime and cilantro in my refrigerator. And of course, my ever-present ingredients, shrimp and black beans. A little bit of searching and I find a recipe for mango-black bean salsa. I altered it just a bit and came up with this:

(per one serving)

8 shrimp (peeled and de-veined, of course)

Marinade:
1 clove garlic, minced
1/4 tsp cumin
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp pepper
1/4 c fresh lime juice

Salsa:
1/2 c diced mango
1/4 c coked black beans
1 tbsp onion, minced
1 tbsp chopped fresh cilantro
1 tbsp lime juice
1/4 tsp red pepper flakes
1/2 tsp brown sugar
pinch of salt

1. Combine marinade ingredients and mash together with a spoon. Add the shrimp and marinade for 30 minutes, stirring once or twice.
2. Toss together ingredients for salsa and chill.
3. Cook shrimp on a grill, under the broiler, or, like me, using the trusty George Foreman.
4. Serve with brown rice.

Brittany makes Pesto Shrimp and Vegetable Pouches.

The rundown:

Difficulty Easy, so long as you can chop and stir.
Health-wise Can't get much healthier than seafood and veggies.
Time-wise 45 minutes

I'm not so sure about that picture. Truth is, I was so hungry, I just snapped a few shots and dug in. I realize it sort of looks like shrimp rolled in dirt. Or Thai food. Anyway, none of that matters because this stuff tastes good. I have a soft spot for shrimp and pesto so my goal was to fuse the two in some sort of way that did not involve heavy cream and butter. Success? Yes sir.

18 shrimp (only because that's all I had left...but I think it's a pretty good number, still)
1 medium size yellow squash
1 medium size zucchini
2 cloves garlic
a few slices of onion
2-3 tbsp. olive oil (I used 1/4 cup...it was a little too much)
1 package pesto mix

oven: 350 degrees

(PS - This is for two servings. Leftovers for lunch!)

1. Chop squash and zucchini into bite-size quartered pieces. Combine in a medium-size bowl.
2. Dice garlic cloves; add to vegetables.
3. Chop onion; add to vegetables.
4. Add shrimp, olive oil, and pesto mix. Stir until it's all covered in olive oil and pesto.
5. Using two large pieces of foil, divide mixture into two. Roll each piece of foil to create two pouches.
6. Bake on a cookie sheet (in case you don't know how to make a foil pouch and they leak) for 30 minutes.

I served it with brown rice. I imagine you could add other vegetables like carrots and bell peppers, but the only carrots in our refrigerator are scary looking and I don't like bell peppers...but you might. Enjoy!

Brittany makes Shrimp Salad with Lime and Cilantro.

The rundown:

Difficulty Easy!
Health-wise Very healthy...as long as you don't douse it in Ranch as the Texans do
Time-wise 30-45 minutes

So lately I've developed a taste/craving for lime and cilantro. They compliment each other well and smell and taste so fresh! It's the perfect flavor for spring. I've got quite a bit of each left, so I'll have to experiment more with it. I'll keep you posted.

8 shrimp
2 tbsp. chopped onion
1 clove minced garlic
1/2 tsp. ground cumin
1 1/2 tsp. olive oil
2 small limes
2 tbsp. chopped fresh cilantro
lettuce (not iceberg...I use green leaf)
chopped walnuts

1. Cook onion, garlic, and cumin in the oil over medium heat for 5 minutes.
2. Add shrimp. Cook over low heat for 3 minutes on each side.
3. Combine all ingredients with one thinly sliced lime in a foil pouch. Close pouch and bake at 350 for 10 minutes.
4. Wash lettuce; toss with shrimp, cilantro, and juice from one lime (I left the onions, garlic, and baked limes in the pouch, but do what you will).
5. Add walnuts. I also sprinkled some parmesan cheese (told you I liked cheese) and a little Italian dressing on top.

Brittany makes Chicken Chili.

The rundown:

Difficulty easy beesy
Health-wise loads of fiber and whole grains
Time-wise dinner in 30 minutes or less

I love chili. Used to be something that I ate with Fritos, cheddar cheese, and/or hot dogs. Then I discovered that it can be healthy and still totally awesome. It's definitely a good winter food and although it's lingering 50's here, I think I made up the perfect year-round chili recipe. Check check check it out:

1 lb ground lean meat (I opted for chicken instead of turkey this time and...I think it's better)
1 24 oz. can crushed tomatoes with basil
1 16 oz. can black beans
1 16 oz. can red kidney beans
1 package medium chili seasoning
1 tsp. garlic salt
2 cups instant brown rice

1. In a large pot, warm crushed tomatoes, black beans, and kidney beans over medium-low heat.
2. Brown meat.
3. Add meat, seasoning, and garlic salt (I also added a little chili powder, just 'cause) to the tomatoes/beans. Cover and simmer over low heat for 15 minutes.
4. Boil brown rice.
5. Add rice to chili.
6. And of course, I normally top with a little cheese for my own culinary aesthetic...and because I love cheese.