This is quite the fusion of TEXMEX, GREEK and SPANSH lol! Here is the recipe! Please note though I sometimes don’t measure anything! I eyeball it so my measurements are only approximately… 🙂
Ingredients: for the shrimp:
14 large shrimps placed in a large baggie like a glad baggie..
add about 2 fresh garlic gloves crushed or chopped or about 2 tbsp of powdered garlic in the bag
add about 4 tbsp of roasted garlic and peppers seasoning.. if you have it if not no worries add anything that will add some spice to your shrimp! like cayenne or red pepper flakes or smoked paprika! 🙂 you can’t go wrong here! whatever you have is great! seal baggie and shake bag to coat the shrimps….
I used Avocado oil…but you can use olive oil or coconut oil or whatever you have on hand like 3-4 tbsp of it to the pan..
To fry … heat your fry pan on med-high… add the oil then add shrimps… cook for approx. 3 min or until the shrimps turn pink or the tail curls then flip and do the same on the other side…. usually fry for about 4-5 minutes total…..
I added about 1/4 cup or less of white wine to the pan to add a little bit of sweetness to the shrimp but not necessary at all…
I did use a paper towel on a plate to catch the extra oil off the shrimps and let them sit and drain for about 3 minutes or so….
Fly girl salsa:
I had zucchini’s on hand so I used 3 of those and cut them in quarters
1/2 cup of finely chopped tomato ( double if making more)
1/2 cup of corn ( double if making more)
1/2 cup of red pepper ( double if making more)
1/2 cup of yellow pepper ( double if making more)
1/2 cup of red pepper (double if making more)
1 cup of asparagus tips chopped
2 green onions chopped
2 Jalapeños chopped (I didn’t have any but if you have them you can use them)
4-6 garlic cloves…(I used powdered garlic approx 2 tbsp)
2 Tbsp of fresh cilantro (more if you like cilantro)
2 Tbsp of parsley (more if you like parsley)
1/2 cup of Kalamata Olives (These olives are so tasty in this salsa recipe)
Now for the vinaigrette : Double up the vinaigrette if you make a double batch of the Salsa!
3 tbsp white vinegar ( I used Kalamata vinegar)
1 Tbsp extra virgin olive oil
1 Tbsp of avocado oil
1 1/2 tsp lemon juice
1/1/2 tsp lime juice
2 tbsp taco seasoning
1 tsp black pepper
1/3 tsp oregano
1/4 tsp cayenne pepper or to taste!
1/4 stp hot pepper flakes…or to taste
1/4 tp ground cumin
1/4 tsp salt
In a large Bowl combine all the fresh ingredients ..
Then for the Vinaigrette add all the ingredients in a little bowl and use a little whisk if you have one and mix the Vinaigrette together and add to the fresh ingredients! let the salsa sit for a bit or put it into the fridge and use when you are ready! usually it will last quite a few days in the fridge!
I also use this salsa on top of Salmon or eggs in the morning or in a salad or just eating it out of the bowl! 🙂
Hope you like it as much as we do! 🙂
Thanks for any feedback…. hugs to you all! 🙂