In honor of the New Year, here is a healthy menu! This week we had shrimp and Portobello mushroom lettuce wraps, plus avocado toast.  This fare is light, refreshing, and tasty. Thip often makes this during the summer months when eating alfresco, but she revived it for the New Year because it is a simple, delicious way to satisfy your vegetable intake and enjoy a healthy meal.  And, who knows, you might even impress your guests?  Look at the display…we were impressed!

RECIPES:

For Wrap

Shrimp

Sauté shrimp (deshelled and deveined) with minced garlic (2-3 cloves) in olive oil (1 tbs).

Season with salt, ground black pepper, and paprika to taste.

Once shrimp are cooked (when they turn pink), set aside.

Portobello Mushrooms

Sauté Portobello mushrooms (1 ½ cup sliced) with minced garlic (2-3 cloves) in olive oil (1 tbs).

Season with 1 tbs of oyster sauce.

Set aside once mushrooms are cooked.

Vegetables

Wash and dry green leaf lettuce.

Cut up cucumber, red/yellow/orange bell peppers in long, thin slices.

Julienne carrots in long, thin pieces.

Chop green onions and/or cilantro.

Avocado Toast

Mash 3 avocadoes.

Add 2 tbs diced red onions.

Add 1 tsp lime juice.

Season with salt and ground black pepper to taste.

Toast your favorite bread.  I prefer multigrain artisan breads.

Spread avocado mix on toast, sprinkle a pinch of fleur de sel and red pepper flakes on top.

Serve immediately after everything is prepared.  You can arrange each lettuce wrap and serve on a platter, or, you can have your guests prepare their own wraps.  You can wrap shrimp or Portobello mushrooms by themselves or combine the two ingredients.  As for avocado toast, you can enjoy as is or you can even add the sautéed shrimp on top.  Delicious!